Fresh turmeric and peppercorn curry with prawns

1. 1

   To make the relish, put the vinegar and sugar into a small saucepan, along with 60ml/4 tbsp of water and ¼ teaspoon of salt. Bring to the boil, then simmer for a minute, stirring once or twice, until the sugar has dissolved.

2. 2

   Remove from the heat and, once cool, add the cucumber, ginger, chilli and coriander stems. Transfer to a sealed container and keep in the fridge.

3. 3

   To make the spice paste, place the dried chillies in a small bowl, cover with boiling water and set aside for a few minutes.

4. 4

   Put the ground white peppercorns and coriander seeds into the small bowl of a food processor, along with the shallots, garlic, coriander stems, turmeric, coconut cream, soaked chillies and 1 tablespoon of the chilli-soaking liquid. Blend to form a smooth purée, scraping down the sides of the bowl a few times.

5. 5

   To make the curry, put the coconut cream into a medium saucepan and place on a medium-high heat. When it begins to simmer, add the spice paste and cook for 15-20 minutes, stirring frequently until thick, clotted and oily. Add the coconut milk, sugar, fish sauce and ¼ teaspoon of salt.

6. 6

   Stir gently, then bring to a simmer. Add the green beans, cook for 4 minutes, then add the prawns. Cook for another 3-5 minutes, until the prawns are just cooked through. Serve with jasmine rice.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.