Thai Green Curry with Prawns and Squid

For the paste

4 lemongrass stalks, trimmed and finely sliced
5 medium hot green chillies, seeded
3 garlic cloves, crushed and chopped
5cm piece of ginger, or galangal if you can get it, peeled and chopped
2 shallots, finely chopped
4 tbsp chopped coriander
1 tsp ground cumin
1 tsp grated lime zest
1tbsp Thai fish sauce
1/2 tsp ground black pepper

For the curry

300g raw tiger prawns
1 large squid tube
1 x 400ml tin coconut milk
200ml fish stock
1 tbsp fish sauce (nam pla)
Shredded basil leaves
Small handful coriander leaves with stalks, chopped

To make the paste

Put all the paste ingredients in a blender or food processor and blend to a thick paste.  Spoon into a bowl, cover and refrigerate.

To make the curry

Pour the coconut milk and stock into a saucepan then add 4 tbsp of the curry paste, fish sauce, pepper and half the chopped herbs.  Bring to the boil, turn down the heat and simmer for 15 minutes, stirring occasionally.

Add the prawns and a further tbsp of the paste cook gently for 5 minutes until the prawns are just pink.  Add the squid rings to the pan and cook for 3 minutes.

Stir in the remaining herbs and serve with basmati rice.