Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 4

  2. 45 ml 15 ml 125 g 25 ml 30 ml 2 2 cloves

  3. 4 cm 2 stalks

  4. 10 ml 1-2 medium sized

  5. 45 ml 1 small bunch 600 ml 1/4 teaspoon 1/4 teaspoon Indian curry powder or garam masala

  6. Ground turmeric

  7. Shrimps (medium sized)

  8. Raw cane sugar

  9. Sesame oil

  10. Shallots, chopped

  11. Garlic, chopped

  12. Galangal, peeled and chopped

  13. Lemon grass, chopped

  14. Chili paste or dried chili flakes

  15. Sweet potatoes, peeled and cubes

  16. Nuoc cham

  17. Fresh basil and coriander (cilantro), stalks removes

  18. Can coconut milk

  19. Salt

  20. Ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

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

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

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

  7. Garnish with the remaining herbs.


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