Prawn mussaman curry

Ingredients

For the curry paste

• 12 chillies, chopped
• 3 shallots, chopped
• 5 garlic cloves, chopped
• 2 lemongrass stalks, tender part only, finely chopped
• 2.5cm/1in piece fresh ginger, peeled, grated
• 1 tsp cumin seeds
• 1 tbsp coriander seeds
• 2 cloves
• 6 peppercorns
• 1 tsp shrimp paste
• 1 tsp caster sugar
• 2 tbsp vegetable oil

For the currry

• 500g/1lb 2oz king prawns, peeled
• 250ml/9fl oz coconut cream
• 1 x 400ml/14fl oz can coconut milk
• splash fish sauce
• 60ml/2 oz tamarind paste
• 1 tbsp palm sugar
• 1 cinnamon stick
• 1 onion, sliced
• 225g/8oz cooked potatoes
• 50g/1¾oz roasted peanuts
• boiled rice, to serve

Preparation method

1. For the curry paste, fry the chillies, shallots, garlic, lemongrass, ginger, cumin seeds, coriander seeds, cloves and peppercorns in a dry frying pan for 5-6 minutes, or until fragrant. Remove the pan from the heat and set aside to cool slightly.
   
2. Blend the spices in a food processor, then add the shrimp paste, sugar and oil and blend until smooth.
   
3. Fry the curry paste in the same frying pan that was used to fry the spices for 1-2 minutes, or until fragrant. Add the prawns and cook for a further 2-3 minutes.
   
4. Slowly stir in the coconut cream, then the coconut milk, fish sauce, tamarind, palm sugar, cinnamon and sliced onion. Continue to cook for a further 15 minutes.
   
5. Stir in the cooked potatoes and simmer for a further 2-3 minutes, or until warmed through.
   
6. Serve the curry with boiled rice and sprinkle over the roasted peanuts.