Amazing Thai Red Curry

1 large sweet potato, cut into chunky pieces
200g raw prawns, peeled and deveined
Handful sugar snap peas
Handful baby corn, halved lengthways
Handful pea aubergines
2 to 3 kaffir lime leaves
400ml coconut milk
Water or light stock, if needed
2 to 3 tablespoons fish sauce
1 to 2 tablespoons palm sugar
Handful Thai sweet basil
Fresh coriander, to garnish
Vegetable oil, for cooking

The Paste
4 to 6 dried red chillies, soaked and softened
1 to 2 fresh red chillies
2 Thai shallots
2 cloves garlic
1 stalk lemongrass
1 thumb-size piece galangal
½ thumb-size piece fresh turmeric
½ thumb-size piece finger ginger or ginger
2 kaffir lime leaves, finely sliced
Small handful coriander stalks
1 teaspoon toasted cumin seeds
1 teaspoon coriander seeds
1 tablespoon paprika
1 teaspoon shrimp paste

PREPARATION

1. Finely chop all paste ingredients before placing into a pestle and mortar. Pound steadily for around 10 minutes until a smooth, homogenous paste forms. Add shrimp paste near the end and continue pounding until fully incorporated.

COOKING

1. Heat a little oil in a pan over medium heat. Add 2 to 3 tablespoons of the curry paste and cook gently for 4 to 5 minutes until fragrant and slightly sticking at the base. The raw aroma should cook out and the colour should deepen.
2. Add coconut milk gradually, stirring to scrape up the flavour from the base of the pan. Allow it to come to a boil before adding more. Continue until all coconut milk is incorporated and the oils begin to separate slightly on the surface.
3. Add sweet potato and pea aubergines first, as they take longest to cook. Add a splash of water or stock if needed to prevent the curry becoming too thick. Bring to a boil, cover and simmer for 15 to 20 minutes until the sweet potato is tender but holding shape.
4. Add baby corn and sugar snap peas and cook for 3 to 4 minutes. Season with fish sauce and palm sugar, tasting and adjusting for balance between sweet, salty and spicy.
5. Add prawns and kaffir lime leaves. Simmer for 3 to 4 minutes until the prawns are just cooked through. Stir in Thai sweet basil at the very end and remove from heat. Garnish with fresh coriander and serve with steamed rice.

School of Wok Tips

• Pound the paste thoroughly to release maximum natural oils and flavour.
• Cook the paste until fragrant before adding coconut milk.
• Add coconut milk gradually to encourage oil separation and depth.
• Layer vegetables by cooking time, hardest first and prawns last.

FAQs

Can I freeze the curry paste?
Yes? Freeze in small portions or ice cube trays for quick future curries.

Can I make this vegetarian?
Yes? Omit shrimp paste and replace fish sauce with light soy sauce or vegetarian fish sauce.

Why add coconut milk gradually?
Adding it slowly allows the paste to cook properly and helps the oils split, creating a richer flavour.