Thai Yellow Curry from Scratch

Step 1: Roughly chop the dried chillies and transfer them to a bowl, leaving the seeds behind. Cover with boiling water and soak for 30 minutes. Drain, reserving the soaking water.

Step 2: Taste a small piece of soaked chilli. It should not be very spicy. If it is spicy, use only one-third to one-half of the amount.

Step 3: Remove the woody top half and outer layers of the lemongrass. Grate the tender part with a microplane.

Step 4: Place the chillies, lemongrass and all the remaining curry paste ingredients in a jar just wide enough to fit a stick blender. Add 3 tablespoons of the chilli soaking water. Blitz with the stick blender until smooth, about 15 seconds on high; rub a little paste between your fingers to check that no hard grit remains. Alternatively, use a small food processor, scraping down the sides well.

Step 5: Heat the oil in a medium, heavy-based skillet over medium heat. Add the curry paste and cook for 3 to 4 minutes, until it dries out a little and smells fragrant.

Step 6: Add the chicken stock and stir to dissolve the paste. Simmer for 1 minute.

Step 7: Reduce the heat to medium-low. Add the tamarind, fish sauce and sugar, stirring until the tamarind dissolves. Stir in the coconut cream, carrot and potato.

Step 8: Bring the curry to a simmer, then simmer gently for 15 minutes or until the potato is almost soft. Pierce it with a knife to check; it may take up to 20 minutes.

Step 9: Add the prawns and bamboo shoots. Stir and cook for 3 minutes, until the prawns are just cooked.

Step 10: Taste the curry sauce and adjust it as needed. Thin it with stock or water, and add salt, fish sauce or sugar if needed.

Step 11: Transfer the curry to a serving bowl. Garnish with Thai basil, fresh chilli and crispy shallots. Serve with jasmine rice.