Peel and finely dice the garlic and the ginger.
Cut the chilli's in half, remove the seeds and cut the chilli into small dice. Remove the stalk from the lime leaves and cut the leaves into very fine strips.
Using the back of your knife, bruise the lemongrass to release the oils and cut it into 1cm size pieces.
Heat a large non stick wok and add the peanut oil. When it is hot add the garlic and the ginger and cook for 30 seconds. After 30 seconds, add the chilli's, lime leaves, palm sugar and the lemongrass. Cook for a minute and add the fish sauce. Pour in the coconut milk and bring to the boil. Once boiling, immediately reduce the heat to a simmer and add the prawns.
Cook the prawns for 3-4 minutes. Add a squeeze of lime juice. Check the seasoning and then serve immediately.
Wash the rice under cold water until the water runs clean.
Place the rice, the water and the turmeric in the pan. Bring the rice to the boil. When the rice is boiling, reduce the heat and cook on a low heat until most of the water have been absorbed. When there is only a small amount of water left in the pan, cover it with a lid and allow it to steam. This will make the rice fluffy and light.
Whilst the rice is cooking, prepare the herbs and spring onions. Remove the outside skin from the spring onions and cut into fine rings. Pick and roughly chop the coriander.
Mix the spring onions, salt and the coriander into the rice using a fork.
Spoon the rice into the a bowl. Place the prawns on top of the rice and serve immediately.
«Season the rice after it is cooked to prevent it from becoming tough.»