The many layers of flavour in the homemade spice paste give this curry a delicate spice with room for fiery heat, and using the langoustine shells makes for a taste like no other.
Francesco Mazzei
Francesco Mazzei hails from Calabria, Italy, and cooks at London's Sartoria.
1HR 15MIN
Total time
Ingredients
Servings
4
20
langoustines
1 tbsp
cumin seeds
2 tbsp
coriander seeds
4 stalks
lemongrass
2
limes, zested
2
green chillies, chopped
1
green pepper, chopped
4 cloves
M&S Remarksable Value garlic
2
M&S British echalion shallots, chopped
2 tbsp
whole black peppercorns
100 ml
coconut milk
300 ml
M&S fish stock
4
kaffir lime leaves
1/2 bunch
Thai basil
30g
or regular basil
200 g
Thai jasmine rice
150 g
M&S Select Farms asparagus spears
60 g
peas
60 g
broad beans
40 g
Collection marsh samphire
100 g
M&S new potatoes
20
M&S wild Canadian scallops
Nutrition per serving
Calories
3610kcal
Fat
281.6 g
Saturates
111.3 g
Sugars
32.3 g
Salt
8008.2 mg
