1. Place the chilli, lemongrass and garlic pastes, ginger, cumin and coriander (ground and fresh), spring onions, lime rind and juice, and 1 tablespoon olive oil into a food processor and whiz to a vibrant green paste.
2. Heat the remaining olive oil in a wok or large frying pan and stir-fry the baby corn for 1 minute until beginning to char. Add the green curry paste, coconut milk and sugarsnap peas and bring to the boil, simmer for 5 minutes.
3. Stir in the prawns and simmer for 2 minutes stirring occasionally to heat through. Season to taste with the soy sauce, if liked. Serve with lime wedges to squeeze over and fluffy fragrant rice.
4. Tip: Make me veggie: Omit the prawns. Cook a large peeled and chunky diced sweet potato in lightly salted boiling water for 6-7 minutes until just tender and add to the dish with the coconut milk.
Recipe courtesy of Very Lazy