Name: Fresh turmeric and peppercorn curry with prawns and asparagus
Ingredients: 145ml coconut cream; 1 x 400ml tin of coconut milk; 25g palm sugar, roughly chopped (or light soft brown sugar); 20ml fish sauce; 500g asparagus, cut into 3cm lengths, keeping the tips separate (or green beans); 500g peeled raw prawns; steamed jasmine rice, to serve; 125ml rice (or other white) vinegar; 80g caster sugar; ½ cucumber, quartered lengthways, deseeded and thinly sliced (200g); 20g ginger, peeled and julienned; 1 red chilli (or 2 bird’s-eye chillies, if you like the heat), halved, deseeded and thinly sliced lengthways; 10g coriander, stems finely chopped, leaves roughly torn; 1 lime, cut into wedges, to serve; salt; 5g dried red chillies (or more, if you like); ½ tsp whole white peppercorns, toasted and coarsely ground; 2 tsp coriander seeds, toasted and coarsely ground; 1–2 shallots, roughly chopped (60g); 4 garlic cloves, roughly chopped; 20g coriander stems, roughly chopped; 10g fresh turmeric, peeled and roughly chopped; 1 tbsp coconut cream

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Serves 4

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This is everything we want from a curry: bright (from the turmeric), hot and aromatic (from the peppercorns), substantial (from the prawns) and fresh (from the asparagus). The recipe uses a traditional method of cooking Thai curries called ‘cracking’. This is where the spice paste is simmered in coconut cream for so long that it splits and the oil separates out. This then creates a rich base for a deeply flavoured curry. Swap the prawns for chicken or tofu, or make a vegetarian version with your favourite vegetables, omitting the fish sauce.

Follow the recipe with Yotam and Gillian Anderson

Ingredients

145ml	coconut cream
1 x 400ml	tin of coconut milk
25g	palm sugar, roughly chopped (or light soft brown sugar)
20ml	fish sauce
500g	asparagus, cut into 3cm lengths, keeping the tips separate (or green beans)
500g	peeled raw prawns
	steamed jasmine rice, to serve
CUCUMBER AND GINGER RELISH
125ml	rice (or other white) vinegar
80g	caster sugar
½	cucumber, quartered lengthways, deseeded and thinly sliced (200g)
20g	ginger, peeled and julienned
1	red chilli (or 2 bird’s-eye chillies, if you like the heat), halved, deseeded and thinly sliced lengthways
10g	coriander, stems finely chopped, leaves roughly torn
1	lime, cut into wedges, to serve
	salt
SPICE PASTE
5g	dried red chillies (or more, if you like)
½ tsp	whole white peppercorns, toasted and coarsely ground
2 tsp	coriander seeds, toasted and coarsely ground
1–2	shallots, roughly chopped (60g)
4	garlic cloves, roughly chopped
20g	coriander stems, roughly chopped
10g	fresh turmeric, peeled and roughly chopped
1 tbsp	coconut cream

Method

First make the relish. Put the vinegar and sugar into a small saucepan, along with 60ml 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. 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.
To make the spice paste, place the dried chillies in a small bowl, cover with boiling water and set aside for a few minutes. 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.
Put the 145ml of 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. Stir gently, then bring to a simmer. Add the asparagus stalks, cook for 4 minutes, then add the prawns and asparagus tips. Cook for another 3–5 minutes, until the prawns are just cooked through, and serve.

Fresh turmeric and peppercorn curry with prawns and asparagus

All done
Tag @ottolenghi on Instagram and hashtag it #ottolenghi so we can see all the deliciousness!

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Getting ahead: The relish is best made a day ahead of serving and kept refrigerated. Hold back on the coriander leaves, though, stirring these through just before serving.