• Ingredients:
Curry paste:
1 tablespoon coriander seeds;
2 teaspoons cumin seeds;
1 teaspoon dried chilli flakes;
2 teaspoons shrimp paste;
4 garlic doves, chopped;
2 stems lemon grass, white part only, chopped;
2 em (3/4 inch) piece fresh turmeric, chopped;
5 spring onions (scallions), chopped;
3 em (11/4 inch) piece fresh ginger, chopped;
2 tablespoons vegetable oil;
400 ml (14 fI oz) tin coconut cream;
125 ml (4 fI oz/1/2 cup) chicken stock;
3 cm (11/4 inch) piece galangal, sliced;
600 g pumpkin, peeled, seeded and cut into 2 cm (3/4 inch) pieces;
300 g firm white fish fillets, cut into 2.5 em (1 inch) pieces;
16 raw prawns (shrimp), peeled and deveined, tails intact;
12 scallops without roe;
11/2 tablespoons fish sauce;
1 small handful Vietnamese mint, torn;
Serves 4
• Instruction:
To make the curry paste, put the coriander and cumin seeds and chilli in a hot wok and dry-fry over high heat for 30 seconds, or until aromatic. Transfer to a spice grinder and grind to a powder. Wrap the shrimp paste in foil and heat in a hot wok for 1 minute on each side. Add to the spices in the grinder with the garlic, lemon grass, turmeric, spring onion, ginger, oil and 1 tablespoon of water and grind to a smooth paste; Heat a wok over high heat, add the paste and cook for 1 minute, or until aromatic; Add the coconut cream, stock, galangal and pumpkin and cook over high heat for 4-5 minutes, or until the pumpkin is tender; Add the fish, prawns and scallops and cook for 2-3 minutes, or until cooked through. Stir in the fish sauce and mint and serve with rice.
