Ingredients

Paste – 2 tsp coriander seeds

2 tsp cumin seeds

tsp grated nutmeg

3 green chillies

2 cardamom pods

salt n pepper

8 dried red chilllies, soaked in water for 20mins

25mm piece galangal

2 stalks chopped lemon grass

5 lime leaves

root bunch coriander

1 sliced shallot

clove garlic

500ml thick coconut milk

40g palm sugar

30ml tamarind sauce

7 lime leaves

75g roasted crushed peanuts

basil leaves

600g large chunks of roasted sweet potato (skin on)

200g shredded cabbage

50g peas

method

1. Paste – Deep fry in a pan the coriander, cumin, chillies, nutmeg, cardamom for 10mins at 150c, then blend with the soaked chilies and water until smooth

2. Add the galangal etc until smooth

3. Use approx. 4 tbs of the paste and gently fry in a little bit of oil for 3mins

4. Add the coconut milk, bring to the boil, cook for 5 minutes

5. Add the tamarind, sugar and shredded leaves

6. Add the tamarind, sugar and lime leaves

7. Add the basil and peanuts, sweet potato, cabbage and peas, cook for 4-5 mins, until cabbage has cooked

8. Serve with sticky rice and flatbread