Pineapple, prawn and scallop curry

Ingredients

For the Laotian curry paste

• 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

For the pineapple, prawn and scallop curry

• 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

For the salad

• 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