To a blender add the onion, garlic and ginger, peeled and roughly chopped, 1 tbsp lime juice, coriander, curry powder, paprika and melted coconut oil. Bash the lemongrass (white bits only) with a knife to release the flavour and add that roughly chopped into the blender as well. Blend until smooth.
Chop the carrots into matchsticks
Preheat a medium sized pot with the extra tablespoon of coconut oil and once hot, add in the paste and cook for 5 minutes, stirring regularly
Add in the carrots and cook for a further 2 minutes
Pour in the coconut milk and add in the peanut butter
Pour in the dashi and mix well. If using uncooked chicken, place it in now
When the carrots are almost cooked, add in the prawns to cook and the chicken to reheat if cooked and not already added
Season the curry with the fish sauce, tamari and the extra tablespoon of lime juice. Season with salt and pepper to taste if required
Serve with rice noodles of choice - a 200g packet will serve 4-6, or a 300g packet for extra noodles if required
