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.
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
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
3 kaffir lime leaves, shredded
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.