1red chilli - leave whole for a mild curry and split in half for a stronger curryleave the seeds in for a much stronger curry
half a lemongrass stalkfinely sliced
2crayfish tailssteamed and cut into bit size chunks
1tin whole baby corn - or fresh of course
1punnet sugar snap peas - which I did not haveso I used frozen peas
Method
to steam your fresh crayfish
begin by 'drowning' the crayfish in fresh cold water - completely cover them and after 15 minutes they will be ready for the steam. Place some salted or sea water into the bottom of a large pot and when boiling add the crayfish, cover with the lid and allow to steam for 9 minutes. Remove and clean when cooled down. To cut the crayfish, slice right down the middle - head to tail, remove all the bits that are not edible, enjoy the meat in the head and claws as a starter while preparing this lovely meal.
for the curry
heat the coconut cream in a thick bottomed pot - I used my tagine.
when simmering add the ginger, garlic, lemongrass and the chilli and allow to infuse.
add the corn and when the corn is hot, add the peas and the crayfish tails and heat.
as soon as everything is hot, serve on a bed of Jasmine rice.
Notes
good tip learnt from Gordon Ramsay - rub the whole chilli between your palms to loosen the seeds, cut off the top of the chilli and shake the seeds out, then use as you want