Separate the head from the body on the prawns. Remove the shell and make a small incision down the spine to remove the digestive tract.
Peel and dice the onion, ginger and garlic. Roughly chop the baby sweetcorn and the green pepper. De-seed the red chilli and roughly chop. Make a paste with ginger, turmeric, garlic and chilli using a pestle and mortar.
Heat a saucepan and add the oil. Add the onions and peppers and cook with a pinch of salt until the onions are golden brown. Add the garlic, ginger, turmeric and chilli paste. Cook for three minutes and then add the prawns and baby sweetcorn. Add the coconut milk and allow to simmer for about 3 minutes or until the prawns are cooked through. Finish with a squeeze of lime, check the seasoning and adjust if necessary.
Peel and finely dice the onion. Finely slice the lemongrass. Roughly chop the peanuts.
Melt the butter in a saucepan, add the onions and cook until golden brown. Add the chopped lemongrass and peanuts and cook for 3 minutes. Season with salt and then add the cardamon pods, cinnamon stick, rice and saffron. Stir for a couple of minutes and then add the water. Bring to the boil, cover with a lid and cook over a low heat for about 20 minutes or until the water has been absorbed by the rice.
Remove the cooked prawns from the sauce with a slotted spoon and stir the prawns through the rice. Add some of the sauce to the rice and serve any remaining sauce alongside.
«When cooking the onions in the curry make sure they are nicely caramelised to maximise the sweetness of the onions.»