Thai Prawn Green Curry

1 can 400 ml   Coconut Milk
1 tsp 5 ml   Brown Sugar
2 tsp 10 ml   Yellow Curry Powder
1   Strand Lemongrass
2 tsp 10 ml   Chili Flakes
2   small Jalapeno peppers, finely chopped
2 tbsp 30 ml   Oyster sauce
1   Lime
2   heads Baby Bok Choy
2 cups 500 ml   Bean Sprouts
1   Red, Yellow or Green pepper
30   Tiger Prawns (fresh or frozen) deveined and shelled
0.5 cup 125 ml   Cilantro, roughtly torn
0.5 cup 125 ml   Peanuts, roughtly chopped
3   Green Onions, chopped evenly

1. Shake can of coconut milk and pour into sauce pan. Bring the sauce pan to a boil over medium to high heat, then reduce the temperature and keep it simmering. Add the curry powder, lemongrass, chili flakes and jalapeno peppers. Stir frequently.

2. Stir in the lime juice, brown sugar and oyster sauce, and let simmer over medium heat. The sauce should thicken a little.

3. Add the bok choy, bean sprouts, and red pepper, stirring frequently. Let simmer for about 2-3 minutes to allow the vegetables to cook (but they should not be overly tender or mushy).

4. Add the prawns, stir frequently while they cook, which is a fairly quick process. As soon as all of the prawns are pink and 'puffed up' take off the stove.

5. Serve over rice, raman or shanghai noodles garnished with cilantro, peanuts and green onions.