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Tiger prawn 'gaeng gari', aromatic yellow curry

easy recipe, mild curry, pescatarian, shellfish , currySeb HolmesFarang Londonprawns, tiger prawns, shellfish, fish sauce, fish, curry, curry paste, payst london, payst, #food #foodie #eat #yummyfood #foodbible #goodfood #cooking #instafood #instagood #follow #followme #instadaily #happy #beautiful #freshfood #freshcurrypaste #freshfoods #freshfoodmarket #handmade #handmadeuk #homedelivery #chillies #chillilovers #currypaste #thaicurry #currynight #thaifood, thailand, thai in 7, Thailand, Thai basil, thai basil, thaifood, Thai food, thai food, Thai food at home, thai curry, Thai curry, Thai recipe, thai recipe, cook thai, cook Thai, gaeng gari, mild, spices, spicy, lemongrass, jasmine rice, rice, hom mali rice, farang, farang london, curry leaves, yellow curry, yellow curry paste, London, london, london restaurant, london chefComment
Tiger prawn 'gaeng gari', aromatic yellow curry

Ingredients (serves 2)

100g Gaeng gari / yellow curry Payst, (our Payst available next-day delivery, UK-wide and comes pre-seasoned. So, if not using our Payst, palm sugar and fish sauce will need to be added)

10 tiger prawns, outer shells removed and de-veined, heads and tails kept on.

25ml coconut oil or vegetable oil.

200ml fish or chicken stock.

250ml coconut milk.

2 makrut lime leaves, torn to release flavour.

20g, fresh Thai basil (a handful).

100g washed green beans, chopped in half.

100g baby corn, chopped into bite-sized bits.

6 new potatoes, chopped into quarters.

1/2 a squeezed lime

Steamed jasmine rice for serving.

Optional garnish:

10g, pickled ginger.

10g pickled cucumber.

5g crispy shallots.

2 julienne makrut lime leaves.

A few Thai basil sprigs.

 

This recipe was also published in The Evening Standard. Click here to read it.

Method

1.      Firstly, prepare all your ingredients and get your jasmine rice cooking. Remember to wash your rice thoroughly before cooking and use a rice cooker if you can.

2.      Next heat the oil in a large wok or pan to a medium heat. When hot add the gaeng gari / yellow curry paste and the torn makrut lime leaves. Continue to fry the paste for 1-2 minutes in the oil, making sure to scrape from the pan regularly, so it does not stick. When the paste has begun to darken, de-glaze the pan with 1 tablespoon of fish sauce, all the stock and half the cream, then bring to a simmer.

3.      Once simmering, add all the green beans, baby corn and potatoes and simmer for a further 7-8 minutes until all the vegetables are cooked.

4.      When the vegetables are cooked, add the prawns, making sure they are submerged in the curry and continue to simmer for a further 3-5 minutes until the prawn are cooked. Then remove from the heat and finish with the picked Thai basil and the rest of the coconut milk.

5.      Serve in a large sharing bowl with fresh steamed jasmine rice. If you like garnish with Thai basil sprigs, pickled ginger and cucumber, crispy shallots and julienne makrut lime leaves. Finish by gently stirring in the lime juice and then serving.

Head chef & founder of Farang London restaurant. Cookbook author of ‘Cook Thai’ & ‘Thai in 7’. Chief curry paste basher and co-founder of Payst London.