This is nice and mild – perfect for my delicate ‘heat’ gauge.

2 tbsp sunflower oil
500 g medium-sized raw peeled prawns, defrosted if frozen
2 shallots or 1 small onion, finely chopped
2 cloves garlic, chopped
1 green chilli, deseeded and chopped, or to taste
2 tbsp light soy sauce
1 tbsp grated fresh ginger
1 tbsp finely chopped lemon grass
1 tbsp palm sugar or soft light brown sugar
400 g coconut milk
400 g can baby corn, drained and halved
1 can water chestnuts, drained and halved
1 tsp cornflour
3 tbsp roughly torn basil leaves

Heat the oil in a wok or large frying pan and quickly stir-fry the prawns until they turn pink. Transfer them to a plate.

Reduce the heat, add the shallots or onion to the pan and fry until soft but not coloured. Add the garlic and chilli and fry gently for a minute more. Stir in the soy sauce, ginger, lemon grass and palm sugar and pour in the coconut milk. Add the baby corn and water chestnuts and bring to the boil.

Mix the cornflour with a tablespoon of water, add it to the pan and stir until the sauce thickens. Lower the heat, return the prawns to the pan, simmer for two minutes, stir in the basil and serve with either rice or noodles. (Serves four)