Yellow curry with prawns

Method

1. 1

   Start with the dried red chillies, since they need 30 minutes to soften. Chop them roughly, shake out the seeds, then cover with boiling water and leave to soak. When the time is up, drain them, holding back a little of the soaking water.

2. 2

   Trim the lemongrass: take off its woody top and outer layers so only the tender part is left, then grate that finely.

3. 3

   Crack open the cardamom pods and tip out the seeds. For the paste, put everything into a tall jar: the soaked chillies and their saved water, the Thai chilli, lemongrass, shallot, garlic, galangal paste and fresh turmeric, plus the anchovies, ground cumin, ground coriander and cardamom seeds. Blitz with a stick blender until it is completely smooth. Rub a little between finger and thumb: you should feel no grit.

4. 4

   Put the rice on now so it cooks while the paste fries and the curry simmers. Rinse the jasmine rice, add twice its volume of water and cook for about 12 minutes, until tender. Keep it covered. Cook only the rice for the portions you're eating now, and cook it fresh when you eat the leftovers.

5. 5

   Heat the vegetable oil in a heavy pan on the hob over a medium heat. Fry the curry paste in it for 3-4 minutes, until it has dried a little and smells fragrant.

6. 6

   Stir in the chicken stock until the paste has dissolved into it, then let it simmer for 1 minute.

7. 7

   Turn the heat down. Stir in the sugar, fish sauce and tamarind paste until the tamarind dissolves, then add the potato, carrot and coconut cream.

8. 8

   Simmer gently for 15-20 minutes. Test the potato with a knife: it should be almost soft.

9. 9

   Add the bamboo shoots and king prawns and cook for 3 minutes, just until the prawns are done. Don't let them overcook.

10. 10

    Taste, and add more fish sauce or sugar if needed. If the curry is thick, loosen it with a little more stock. Scatter the Thai basil over and eat with the jasmine rice.

Adapted from RecipeTin Eats