|2 cloves garlic||10-12 fresh curry leaves|
|1 green cardamon||1 tblsp chili powder|
|Small piece cinnamon bark||10 medium size prawns, heads removed|
|1 red onion, chopped||1 medium tomato, diced|
|1 stalk lemongrass, crushed||1/2 cup coconut milk|
|1 small pandan leaf, cut into small strips|
(Pandan leaf may not be easy to find, so you could substitute Thai basil, or rose water, or just a few more curry leaves very finely chopped).
Heat a little oil in a traditional claypot or heavy bottomed frying pan. Add the garlic, cardamom, cinnamon bark, onion, lemongrass, pandan leaf and curry leaves. Gently fry for a few minutes until the onions soften.
Add the chili powder, then the prawns. Add salt and black pepper to taste. Keep stirring.
Add the diced tomato and stir, cooking until the tomatoes soften. Add the coconut milk. Cover and simmer for a more few minutes.
Leave to rest, then serve with all the other side dishes that are part of 'Rice and Curry'.