Shrimp Curry with Coconut and Caramel Sauce Recipe

In a small bowl, mix together the currypowder or garam masala and the turmeric. Put the shrimps in abowl and coat with half of the spice. Set aside.

To make the caramel sauce, heat the sugarin a small pan with 7.5 ml water, until the sugar dissolves and thesyrup turns golden. Remove from the heat and set aside.

Heat a wok or wide heavy pan and add theoil. Stir-fry the shallots, garlic, galangal and lemon grass until theybegin to smell fragrant. Stir in the rest of the turmeric and currypowder with the chili paste or chili flakes moving it around the wok for 2-3 minutes.

Add the sweet potatoes, then the nuoc mam,caramel sauce, coconut milk and 150 ml water. Stir well to combine theflavors.

Add in the shrimps. Bring the liquid to the boil, reduce the heat and cook forabout 15 minutes or until the shrimps is tender.

Season with salt and pepper and stir halfthe basil and coriander through the curry.

Garnish with the remaining herbs.