Ingredients (serves 4 generously)
Making your very own curry paste is a hugely complicated process that involves taking all of the ingredients for the curry paste and putting them in a blender. Voila! Even easier if you already have a 'mature' spices cabinet (go you). You can make batches of curry paste and freeze it, or it'll last about a week in the fridge. A warning if you're fridging it though, the flavours will mature and get better and better with time; as well as spicier and spicier. If it's pretty spicy to start with, it'll blow your face off after a few days. Also, don't be tempted to taste it as it is, it's vile; magnificent cooked into a curry, but neat it's a salty-sour-spicy Muay-Thai kick to the face.
I'm giving you the best curry hack ever with this version; the Thai recipe calls for peanuts, peanut oil and palm sugar, the last two of which are really tough to get your hands on in Britain if you don't have time to fanny about at specialist shops. Substitute? Peanut Butter! Job done curry-hack.
1. Dry fry your nuts (snigger) and then add the rest of your ingredients except the spinach, asparagus and mushrooms.
2. Bring to the boil, keeping a lid on to retain the moisture. Once boiling reduce the heat to a simmer and leave it for about twenty minutes, or until the sweet potatoes are soft.
3. Add the spinach, asparagus and mushrooms and simmer for another five minutes.
4. Garnish with coriander and serve with rice.