Method
1. Add garlic clove, fresh chili, galangal, ginger purée, fresh turmeric, shrimp paste, tamarind paste, onion and extra virgin olive oil to the TM5 bowl
2. Blend with MC in place - approx 5 sec, speed 5
3. Scrape down sides of TM5 bowl
4. Blend with MC in place - approx 5 sec, speed 5
5. Sauté - approx 8 min, Varoma, speed 2
6. Then add water, chicken stock cube, coconut cream, curry leaves and coconut sugar to the TM5 bowl
7. Cook - approx 10 min, 100°C, speed 1
8. Then add prawns to the TM5 bowl
9. Cook 5 min/100°C/Reverse/speed 1
10. Then season with pink Himalayan salt flakes to taste
11. Serve ladled over noodles, and all other accompaniments, topped with a lime wedge