Ingredients

• 1 tsp cumin seeds
• lightly toasted
• 2 tsp coriander seeds
• lightly toasted
• 1 lemongrass stalk
• hard outer leaves removed
• chopped
• 1 tbsp chopped galangal
• 1 lime (preferably kaffir)
• grated zest and juice only
• 1 tbsp finely chopped garlic
• 1 large shallot
• chopped
• 3 tbsp chopped coriander root (alternatively use coriander stems)
• 1 tbsp chopped fresh turmeric
• 1 tsp ground turmeric
• 1 tbsp chopped fresh ginger
• 4 red Thai or bird’s-eye chillies
• 2 tsp kaapi (dried shrimp paste)
• 1 tbsp medium curry powder
• 2 tbsp vegetable oil
• 2 tbsp groundnut or vegetable oil
• 3 tbsp Laotian curry paste (from above)
• 300g/10oz raw prawns
• peeled
• cleaned and deveined
• 200g/7oz scallops
• coral removed
• 2 tbsp fish sauce
• 1 tbsp sugar
• 4 kaffir lime leaves
• 500ml/18fl oz coconut milk
• 1 small pineapple
• peeled and diced
• 4 spring onions
• cut into 2.5cm/1in pieces
• handful of holy basil or ordinary basil leaves
• plus extra to garnish
• 250g/9oz cherry tomatoes
• halved
• 1 cucumber
• sliced
• 1 bunch spring onions
• finely sliced
• 1 red chilli
• sliced into long strips
• 1 iceberg lettuce
• sliced
• 1 lemon
• juice only

Directions

• For the Laotian curry paste
• blend or pound all the ingredients together with a small quantity of water to make a smooth paste. It can be kept
• tightly covered
• in the fridge for 3-4 days or frozen in ice cube trays.
• For the pineapple
• prawn and scallop curry
• heat the oil in a wok and gently fry the curry paste for a minute until fragrant. Add the prawns and scallops. Cook for 2-3 minutes
• then add the fish sauce
• sugar and kaffir lime leaves. Stir for a minute. Use a slotted spoon to remove the seafood from the wok and keep warm.
• Add the coconut milk to the wok and bring to the boil
• then simmer for 2-3 minutes. Add the pineapple and simmer for five minutes. Return the seafood to the wok and add the spring onions and basil leaves. Cook
• stirring
• for a couple of minutes
• then transfer to serving bowls.
• For the salad
• place all the ingredients in a large bowl and gently toss.
• To serve
• garnish each bowl of curry with a sprig of basil and serve with the salad.