8 cm (3 inch) length of trimmed lemon grass stalk, finely chopped
1 red chilli, deseeded and chopped
1 tablespoon hot curry powder
300 ml (1/2 pint) canned coconut milk
200 ml (7 fl oz) water
1 tablespoon fish sauce
1 kg (2 1/4 lb) raw king prawns, peeled and deveined, with tails left on
300 g (10 oz) mango flesh, cut into 1.5 cm (3/4 inch) cubes
Thai basil leaves, to garnish
steamed jasmine rice, to serve
Heat the oil in a heavy-based saucepan, add the garlic, shallots and carrot and cook over a medium heat, stirring occasionally, for 1–2 minutes until softened. Add the lemon grass, red chilli and curry powder and cook for a further 3 minutes or until fragrant.
Pour in the coconut milk, measurement water and fish sauce and bring to a simmer. Cook for 5 minutes, then reduce the heat to medium-low, stir in the prawns and mango and simmer gently, partially covered, for 5 minutes or until the prawns turn pink and are cooked through.
Ladle into warm bowls, scatter with Thai basil leaves and serve with steamed jasmine rice.