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.

Embark on a culinary journey with our Thai Yellow Curry, a dish steeped in rich history and tradition. Originating from the vibrant streets of Thailand, this curry is renowned for its harmonious blend of aromatic spices and creamy coconut milk. Traditionally enjoyed as a comforting meal, our version features succulent tiger prawns, adding a delightful touch of the sea. This curry exemplifies the innovative use of coconut cream, turmeric and spices, a nod to the fresh approach that has garnered praise from food critics. With our Payst curry paste, you can effortlessly recreate this exotic delight at home. Perfect for a cosy dinner for two, enjoy the rich flavours and simplicity of preparation that have made this dish a beloved staple in Thai cuisine.

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

Ingredients (serves 2):

• 100g Gaeng Gari / Yellow Curry Payst (Our Payst is available for next-day delivery, UK-wide, and comes pre-seasoned. If not using our Payst, add palm sugar and fish sauce.)

• 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 pieces

• 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

Method:

1. Prepare Your Ingredients: Begin by preparing 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. Cook the Curry Paste: Heat the oil in a large wok or pan over medium heat. When hot, add the Gaeng Gari / Yellow Curry Paste and the torn Makrut Lime Leaves. Fry the paste for 1-2 minutes, stirring regularly to prevent sticking. Once the paste darkens, de-glaze the pan with 1 tablespoon of fish sauce, all the stock, and half the coconut milk, then bring to a simmer.

3. Simmer Vegetables: Add the Green Beans, Baby Corn, and Potatoes to the simmering curry. Cook for 7-8 minutes until the vegetables are tender.

4. Cook the Prawns: Submerge the prawns in the curry and continue to simmer for 3-5 minutes until cooked. Remove from heat and stir in the fresh Thai Basil and the remaining coconut milk.

5. Serve: Transfer to a large sharing bowl and serve with fresh steamed jasmine rice. Garnish with Thai Basil Sprigs, Pickled Ginger and Cucumber, Crispy Shallots, and Julienne Makrut Lime Leaves. Stir in the lime juice before serving.

Enjoy your homemade taste of Thailand! If you're inspired to explore more Thai flavours, be sure to check out my cookbooks, "Cook Thai" and "Thai in 7," for more delicious recipes. Signed copies are available at on our Payst webshop Leave a comment below to let us know how your dish turned out!