Step 1

Place a large wok over a high heat. Once the pan has heated up, add the turmeric, nutmeg, ground cumin and coriander seeds (make sure you grind down the seeds into a powder using a pestle and mortar). Make sure there is no moisture in the pan when you're doing this because you simply want to dry roast the powders to release their flavour. This should only take around 30 seconds and you should start to smell the aroma of the spices as soon as you move them around.

Step 2

Add the vegetable oil, chilli, fresh coriander, garlic, ginger, galangal, soy and fish sauce. Stir the pan frequently for another 30 seconds until all of the flavours have mixed into a wet paste.

Step 3

Throw in the shallots, potatoes and cashew nuts and stir them until they're lightly coated in the paste.

Step 4

Add the coconut cream, coconut milk and the bay leaf and mix everything together well. Bring the pan to the boil and then reduce down the heat so that it's just simmering. Leave the curry to simmer for around 25-30 minutes, remove the bay leaf and it'll be ready to eat.