In my last post here I raved about a fantastic curry. My sister pointed out that I hadn't included the recipe! Such a tease, aren't I!? So here it is. This curry paste is fantastic with anything - great as a vegetable curry, chicken...whatever combinations you can dream up. It is based on a recipe in a cookbook called Blue Ginger (Les Huynh) which is also a restaurant in Balmain, Sydney. Handy that it is only 5 minutes away, because if I can't be bothered making it, I can pop down and grab it as takeaway.
Curry
Paste
1 tablespoon shrimp paste
4 garlic cloves
4 spring onions
4 red chillies (or more/less depending on how hot you like it)
1 lemongrass stem
2 tablespoons sliced ginger or galangal
2 tablespoons chopped coriander root
Other ingredients
250ml coconut cream
2 tablespoons vegetable oil
500ml coconut milk (I used low fat)
300g butternut pumpkin cut into 3cm cubes
1 tablespoon palm sugar (or brown)
2 tablespoons fish sauce
20 king prawns peeled, tail intact
To
serve
3 kaffir lime leaves, shredded
coriander
Serves 4
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Method
To make the curry paste, heat a frying pan
over high heat. Wrap the shrip
paste in foil and heat for 5 mins.
Cool. Put shrimp paste into
a blender (I used a stick blender) with the remaining ingredients and process
to a puree, adding a little water if necessary. You can do this step hours before (or make lots more and
freeze it).
Put the coconut cream and oil in a saucepan
and bring to the boil, stirring constantly, because the coconut cream can burn
easily. When the oil has separated
form the solids, add the paste and cook until fragrant (5-10mins). Add the coconut milk and pumpkin and
cook over a low heat until the pumpkin is tender. Add the sugar, fish sauce, prawns, and a pinch of salt and
cook for a further 5 mins.
To serve, spoon the prawn and pumpkin curry
into a bowl and scatter with shredded lime leaves and coriander.
2 comments:
Thanks Lani! x
Oh yum, thanks for sharing!
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