Balinese prawn curry (Russel Blaikie)

Spice paste

• 230 g eschalots
• 130 g garlic cloves
• 50 g fresh galangal, peeled
• 60 g fresh ginger, peeled
• 100 g candlenuts
• 120 g fresh turmeric, peeled
• 25 - 50 g fresh bird's eye chillies, deseeded (see Tips)
• 2 stalks fresh lemongrass, white part only, cut into pieces
• 90 g coconut oil
• 50 g palm sugar
• 150 g water
• 3 tsp sea salt

Curry

• 2 tsp coconut oil
• 1 stalk fresh lemongrass, white part only, bruised
• 500 g raw tiger prawns, shelled and deveined
• ½ tsp ground black pepper, adjust to taste
• 100 g water
• 1 tbsp Chicken stock paste (see Tips)
• 200 g coconut cream
• rice, cooked, to serve
• fried shallots, for garnishing
• fresh coriander, leaves only, for garnishing