Creamy Red Curry Bee Hoon

Ingredients

• 2 pcs Bihun Jagung URAI
• 250 g large prawns, peeled and leave tails intact
• 100 g fish tofu/ fish cake
• 1 tbsp fish sauce
• 1000 ml coconut milk
• 5 bird’s eye chillies, sliced lengthwise
• 2 stalks coriander leaves
• 1-2 tbsp lemon juice
• Sugar and salt, as needed
• 3 tbsp cooking oil
• For Red Curry Paste:
• 5 pcs red chillies
• 6 pcs bird’s eye chillies
• 2 shallots
• 3 cloves garlic
• 1 tsp coriander
• ¼ tsp black pepper
• 1 stalk lemongrass, use the white part
• 1 cm galangal
• 2 stalk coriander leaves, use the stalk
• 2 lime leaves
• ½ tsp roasted terasi/ shrimp paste
• 3 tbsp cooking oil