Ingredients
Method
1.In a wok, simmer coconut cream on high for 4-5 minutes until it begins to separate. Stir in half the paste and simmer for 5 minutes.
2.Mix in coconut milk, potatoes, pumpkin, eggplant and cardamom. Simmer for 8-10 minutes until vegetables are tender.
3.Stir prawns and beans through. Cook, stirring, for1-2 minutes until prawnsare cooked. Mix in spinach, sugar, tamarind and fish sauce.
4.Serve curry sprinkled with nuts and coriander, and accompanied by steamed rice.
To make curry paste, toast 1 tablespoon coriander seeds, 2 teaspoons each cumin and cardamom seeds, 1 cinnamon stick and 6 small dried red chillies for 2 minutes. Pound to a powder. Process with 4 red Asian shallots, 5 garlic cloves, 1 lemongrass stalk, 3cm ginger and 1 tablespoon each water and oil until paste forms.
Note
