This Thai curry is of Muslim-Indian origin: it is a rich, sweet, savoury, and filling dish that can be served with rice or on its own as a stew.
Remove the root end of the garlic bulb, smash the cloves and peel.
Top and tail the shallots, peel, and chop roughly.
Peel the ginger, and slice thinly across the grain.
Top and tail the lemongrass stalks, peel off the first layer, and chop into 1cm pieces.
Remove the central stalk of the lime leaves, and chop finely.
Heat a little sunflower oil over a medium-low heat, and sweat the shallots, garlic, lemongrass, lime leaves and ginger until the shallots are soft and translucent.
Add the fenugreek seeds, cloves, bay leaf,fennel seeds and cinnamon stick to the pan, and continue frying until the spices are toasted and fragrant.
Add the ground spices next and fry until those are toasted. You may need to add more sunflower oil if the mix is too dry.
Remove the cinnamon stick and bay leaf, and set aside. Using a food processor or a mortar and pestle, puree the aromatics until you obtain a relatively smooth paste.
Return the cinnamon stick and bay leaf to the paste. Stir in the palm sugar, shrimp paste, and fish sauce.
This curry paste can be kept in the fridge for a few days or frozen for a month.
Remove the top end of the shallots, cut in half, peel, and finely chop.
Slice the yellow peppers into thin slivers.
Cut the new potatoes into bite-sized chunks, if necessary.
Cut the cherry tomatoes in half.
Peel and devein the prawns, if necessary.
Cut the limes into wedges.
Pick the coriander leaves, and save for later. Finely chop the stalks.
Heat some sunflower oil over medium-high heat, and saute the shallots and the coriander stalks: the shallots should be tender.
Add the curry paste, and heat to revive the aromas. Add the new potatoes and enough water to just cover the vegetables, and bring up to a boil. Leave to simmer until the potatoes are cooked through, about 15 minutes.
Pour the coconut milk in the pan, and bring back up to a boil. Lower the heat to simmer the curry, and allow the liquid to reduce down to the desired consistency.
(Alternatively, if you prefer a thicker curry, you can use some coconut cream as well. To make your own coconut cream, refrigerate a tin of coconut milk for at least two hour, and scoop out the fatty cream from the tin.)
When the curry has reach a nice consistency, throw in the yellow peppers and the cherry tomatoes, and cook for about minutes: the cherry tomatoes should just begin to fall apart, but the peppers should still have some crunch.
Add the prawns to the curry, and cook until they turn opaque, about 2 minutes.
Serve immediately, garnished with wedges of lime and a sprinkle of coriander leaves.
«This version of yellow curry being of Indian origin, if you prefer not to buy all the necessary spices, you can use standard curry powder as a short cut.»