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Prawn and chicken massaman curry with a Thai-style salad

If you like it hot, try this authentic Thai-style curry made with a spicy curry paste.

Ingredients

For the salad
For the curry paste
For the curry

Preparation method

  1. 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.

  2. 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.

  3. In a small bowl mix together the remaining oil, vinegar, wasabi and sugar and season with salt and freshly ground black pepper.

  4. When ready to serve, mix the cooked and raw vegetables together and stir through the dressing.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. Ladle into bowls and garnish with the crisp fried shallots.

30 mins to 1 hour preparation time

30 mins to 1 hour cooking time

Serves 2

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