Thai Red Curry with Prawns and Sweet Potatoes
ID: c6efbcfe...
An authentic, vibrant Thai red curry made with a freshly pounded homemade curry paste. It features sweet potato chunks, succulent prawns, and a mix of traditional vegetables in a rich, creamy, and aromatic coconut broth.
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🍳 Cooking Flow
Finely chop all fresh paste ingredients, then pound them with dry spices and shrimp paste in a mortar until a smooth paste forms. → Peel and cut the sweet potato into chunks, then prep the baby corn, pea aubergines, and sugar snap peas. → Sear 3 tablespoons of the curry paste in hot oil over medium heat, then gradually add the coconut milk in stages. → Stir in sweet potatoes, pea aubergines, and water, cover and simmer for 15-20 minutes until tender. → Season with fish sauce and palm sugar, add remaining vegetables and prawns, and simmer until cooked. Stir in basil leaves to finish.
Cooking Steps
Brief Cooking Order
Finely chop all fresh paste ingredients, then pound them with dry spices and shrimp paste in a mortar until a smooth paste forms. → Peel and cut the sweet potato into chunks, then prep the baby corn, pea aubergines, and sugar snap peas. → Sear 3 tablespoons of the curry paste in hot oil over medium heat, then gradually add the coconut milk in stages. → Stir in sweet potatoes, pea aubergines, and water, cover and simmer for 15-20 minutes until tender. → Season with fish sauce and palm sugar, add remaining vegetables and prawns, and simmer until cooked. Stir in basil leaves to finish.
Introduction
An authentic, vibrant Thai red curry made with a freshly pounded homemade curry paste. It features sweet potato chunks, succulent prawns, and a mix of traditional vegetables in a rich, creamy, and aromatic coconut broth.
Step 1
Finely chop the kaffir lime leaves and place them in the mortar.
Step 2
Bash and finely chop the fresh turmeric and lesser ginger (finger ginger), then add to the mortar.
Step 3
Add the remaining chopped aromatics to the mortar: shallots, soaked dried red chilies, fresh red chilies, galangal, lemongrass, and garlic.
Step 4
Finely chop the coriander stalks and add them to the paste mixture.
Step 5
Begin pounding the paste with a pestle, then add toasted cumin seeds, paprika, and coriander seeds. Continue pounding for about 10 minutes.
Ingredients List
Important Notes
A mortar and pestle is the best way to release the natural oils and flavors of the curry paste ingredients, though a food processor can be used as a time-saving alternative.
Always cook the raw curry paste slowly over medium heat for several minutes to remove its bitter, raw grassy flavor before adding liquids.
Add the coconut milk in intervals to allow the coconut oil to split from the milk, giving the curry a more authentic depth of flavor.
For a vegetarian variation, replace the shrimp paste with salt or miso paste, and use light soy sauce instead of fish sauce.
Adjust the final seasoning of palm sugar and fish sauce in stages to perfectly balance the sweet, salty, and spicy notes.
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