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45 ml
15 ml
125 g
25 ml
30 ml
2
2
cloves
4
cm
2
stalks
10 ml
1-2 medium sized
45 ml
1
small bunch
600 ml
1/4 teaspoon
1/4 teaspoon
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Indian curry powder or garam masala
Ground turmeric
Shrimps (medium sized)
Raw cane sugar
Sesame oil
Shallots, chopped
Garlic, chopped
Galangal, peeled and chopped
Lemon grass, chopped
Chili paste or dried chili flakes
Sweet potatoes, peeled and cubes
Nuoc cham
Fresh basil and coriander (cilantro), stalks removes
Can coconut milk
Salt
Ground black pepper
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Method :
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In a small bowl, mix together the curry
powder or garam masala and the turmeric. Put the shrimps in a
bowl and coat with half of the spice. Set aside.
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To make the caramel sauce, heat the sugar
in a small pan with 7.5 ml water, until the sugar dissolves and the
syrup turns golden. Remove from the heat and set aside.
-
Heat a wok or wide heavy pan and add the
oil. Stir-fry the shallots, garlic, galangal and lemon grass until they
begin to smell fragrant. Stir in the rest of the turmeric and curry
powder with the chili paste or chili flakes moving it around the wok for 2-3 minutes.
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Add the sweet potatoes, then the nuoc mam,
caramel sauce, coconut milk and 150 ml water. Stir well to combine the
flavors.
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Add in the shrimps. Bring the liquid to the boil, reduce the heat and cook for
about 15 minutes or until the shrimps is tender.
-
Season with salt and pepper and stir half
the basil and coriander through the curry.
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Garnish with the remaining herbs.
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