Curry in a hurry? You’re in luck

SPICE UP YOUR LIFE There’s nothing like a curry to warm you up as the days grow colder – and these simple, e, sustaining dishes can be whipped up in a flash

Recipe from Rosa’s Thai Café: The Vegetarian Cookbook by Saiphin Moore (Mitchell Beazley, £20)

Butter bean panang curry Panang curry should be smooth and creamy, with dominant salty and spicy picy flavours, followed by a mild sweetness from the palm sugar.

SERVES ONE OR TWO INGREDIENTS For the panang curry paste (makes 300g)

6 dried red chillies, deseeded and soaked until tender

½ tsp sea salt flakes

2 tsp sliced lemongrass

1 lesser galangal root, sliced d (leave out if unavailable)

1 tsp finely sliced greater galangal (or use shop-bought ht paste)

½ tsp finely sliced kaffir lime me rind or leaves

4 garlic cloves 1 tsp finely sliced coriander roots (or use fresh coriander stalks) ks)

5 shallots, sliced 6 black peppercorns For the curry

2 tbsp vegetable oil

1 tbsp panang curry paste

300ml coconut milk

1 tbsp palm sugar

2 tbsp light soy sauce

2 tbsp crushed roasted peanuts

1 tbsp thinly sliced lesser galangal (leave out if unavailable)

3 kaffir lime leaves, finely sliced

1 x 235g tin butter beans, rinsed and drained

Steamed jasmine rice, to serve To garnish Sliced red chillies A few sliced kaffir lime leaves l or sweet tb basil il leaves l METHOD

First, make the curry paste. Finely grind the drained chillies and salt together using a pestle and mortar or a food processor. Add the remaining ingredients and blend to a fine paste. This makes more than you need but it can be stored in the fridge for up to three months (or freezer for six) for future use. To make the curry, heat the oil in a wok set over a medium heat. As soon as the oil is hot, add a tablespoon of curry paste and stir-fry for 30 seconds, until fragrant. Pour in the coconut milk, stirring continuously. Once the coconut milk and the paste are well blended, add the palm sugar, soy sauce, crushed peap nuts n and an lesser less galangalan gal (if using) to t the wok a and cook for one to two minutes, until the sugar has ha dissolved. Stir in the l lime leaves and cook for a further f rthe minute, in t th then ad add the butter beans. Now leave to bubble gently over a medium heat for about five minutes or until the sauce thickens. Garnish with the sliced chillies and herbs and serve with rice.