Red curry paste:
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp grated galangal
1 stalk lemongrass
1/4 kaffir lime, finely chopped
1/2 tsp black peppercorns
1/2 tsp salt
10 (20g) large dried chillies
6 coriander roots finely chopped
2 shallots, finely chopped
4 cloves garlic, crushed
2 tsp shrimp paste
8 red chillies, seeded
1/4 water

Fried Rice:
2 eggs
3 tablespoons cooking oil
200g (7.1oz) boneless chicken breast, cut into strips
100g (3.5oz) raw prawns, shelled and deveined
300g (10.7oz) cooked rice (cooked as per pack instructions)

Garnishing (optional):
2 stalks spring onions
Crispy fried shallots

To make curry paste, blend in all ingredients in a food processor.
Then, make an omelette with 2 eggs. Cool and shred it thinly.
Heat 3 tablespoons cooking oil in a wok or frying pan.
Add the curry paste and stir-fry until aromatic.
Throw in chicken strips and prawns and fry for approximately 5 minutes.
Stir in rice and mix well. Cook for a further 3-4 minutes or until heated through.
Serve hot. Garnish with shredded omellete, spring onions or crispy fried shallots if desired.