800g king prawns with their shells
20 dried red Thai chillies – the type that look like a pointed finger – about 6cm long
3 large shallots – about 185g
2 thumb-size pieces of ginger or galangal – about 75g
25g fresh turmeric – or 1 tsp dried turmeric
4 stalks lemon grass
6 cloves of garlic
1 tbs shrimp paste
25g palm sugar
250ml chicken stock
400ml water
100g tamarind pulp with seeds
A good pinch of salt
400ml good quality coconut milk
200g long green bean
200g bamboo shoot – ideally from oriental store
Nam pla – fish sauce to taste
3 limes
Fresh coriander