2 tbsp vegetable oil
1 red onion, sliced
2 ½ cm fresh root ginger, julienned
2 cloves garlic, sliced
2 star anise
1 red pepper, seeds removed and sliced
2 tbsp Thai green curry paste
200ml fish stock
400ml coconut milk
1-2 tbsp caster sugar
2-3 tbsp fish sauce
24 raw king prawns, peeled and deveined with tails left intact
4 spring onions, chopped
1 lime, quartered
1. Heat oil in a large sauté pan and fry onion, ginger, garlic and star anise over a high heat for 2 minutes. Add red pepper and stir-fry for 2 more minutes, then stir in the curry paste.
2. When the curry paste has lost its raw aroma, stir in the fish stock and coconut milk. Bring to a simmer, then season to taste with caster sugar and fish sauce.
3. Add prawns to the curry and poach gently until they just turn opaque. Serve the curry sprinkled with spring onion and garnished with lime wedges.