If you like it hot, try this authentic Thai-style curry made with a spicy curry paste.
50g/2oz sugar snap peas
50g/2oz baby sweetcorn, halved lengthways
3 tbsp groundnut oil
50g/2oz oyster mushrooms, sliced
2 tbsp rice wine vinegar
½ tsp wasabi paste
½ tsp sugar
¼ small Chinese cabbage, shredded
¼ red pepper, seeds removed, finely sliced
2 spring onions, finely sliced
1 carrot, finely sliced
bunch coriander, chopped
salt and freshly ground black pepper
1 tbsp groundnut or vegetable oil
6 dried chillies
3 cardamom pods
2 cloves
2.5cm/1in piece cinnamon stick
½ tsp cumin seeds
½ tsp black peppercorns
1 shallot, roughly chopped
½ stalk lemongrass, roughly chopped
1 large fresh red chilli, seeds removed, roughly chopped
thumb-sized piece root ginger, peeled, roughly chopped
2 garlic cloves, roughly chopped
pinch salt
1 medium waxy potato, such as Charlotte, peeled and cut into chunks
3 tbsp groundnut or vegetable oil
1 white onion, thinly sliced
3 shallots, thinly sliced
1 small chicken breast fillet, cut into chunks
150ml/5fl oz chicken stock
8 raw king prawns, shells removed, de-veined
1 large handful unsalted peanuts, toasted until golden
200ml/7fl oz coconut cream
1 tbsp Thai fish sauce (nam pla)
1 tbsp tamarind paste, mixed with 1 tbsp water
1 tbsp palm sugar or 2 tbsp brown cane sugar
For the salad, blanch the peas and the sweetcorn in a pan of boiling water for one minute then drain and refresh in cold water.
Heat one tablespoon of the oil in a frying pan or wok over a high heat and fry the mushrooms for 2-3 minutes until lightly browned.
In a small bowl mix together the remaining oil, vinegar, wasabi and sugar and season with salt and freshly ground black pepper.
When ready to serve, mix the cooked and raw vegetables together and stir through the dressing.
For the curry paste, heat the oil in a frying pan over a medium-high heat and fry the dried red chillies for 10-20 seconds then remove from heat and set aside.
Heat a clean frying pan over a medium-high heat and dry-fry the cardamom, cloves, star anise, cinnamon, cumin and peppercorns together for 1-2 minutes, or until lightly toasted and very aromatic.
Tip the fried spices and dried chillies into a spice grinder or mini food processor and grind to a coarse powder. Add all the remaining curry paste ingredients and blend to a paste.
For the curry, boil the potato in a pan of boiling water for 10-12 minutes, or until just tender. Drain and set aside. Heat a tablespoon of oil in a small pan over a medium and fry the onion for five minutes until softened. Set aside. Heat another tablespoon of oil in a pan over a high heat and fry the shallots for 3-4 minutes or until crisp and golden-brown. Remove from the pan and drain on kitchen paper.
Heat the remaining oil in a wok or large pan and fry the star anise and the curry paste for one minute then add the fried onions and their oil. Stir to combine then add the chicken and about half of the chicken stock. Bring to a simmer and cook for 1-2 minutes.
Add the prawns and cook for a further minute then add the remaining chicken stock along with the cooked potato, peanuts, and coconut cream. Boil for 2-3 minutes then season with the fish sauce, tamarind juice and the palm sugar.
Ladle into bowls and garnish with the crisp fried shallots.
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