Nothing tastes quite like a curry made with fresh curry paste. Simon Rimmer shows you how to whizz one up in minutes.
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.
Blend the spices in a food processor, then add the shrimp paste, sugar and oil and blend until smooth.
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.
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.
Stir in the cooked potatoes and simmer for a further 2-3 minutes, or until warmed through.
Serve the curry with boiled rice and sprinkle over the roasted peanuts.
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