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240 ml
240 ml
240 ml
290 g
2-3
3-4
2
tablespoons
290 g
1/2 teaspoon
2
sprigs
1/4 teaspoon
1
teaspoon
2
tablespoons
1
teaspoon
2
2-3 tablespoons
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Vietnamese Hot Sauce
Chicken stock or water
Coconut milk
Red potatoes, cut into chunks
Carrots, sliced
Lime or bay leaves
Fish sauce
Raw shrimps, shelled and peeled
Salt
Coriander (cilantro) leaves, for garnishing
Salt, or to taste
Sugar
Vegetable oil
Chopped garlic
Shallots, chopped
Curry powder
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Method :
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Heat oil in a pan and stir fry garlic and
shallots until fragrant.
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Blend in curry powder and cook for 20
seconds or until fragrant.
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Add Vietnamese Hot Sauce, stock or water
and coconut milk then bring to the boil, stirring constantly.
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Add potatoes, carrots, lime or bay leaves
and fish sauce.
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Cover and simmer gently for 25-30 minutes.
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Add shrimps, salt and sugar, then increase
the heat and cook for 7 minutes, stirring constantly.
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Serve at once, garnished with coriander
springs.
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