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1
liter
4
1/2 teaspoons
250 g
150 g
2
teaspoons
3
tablespoons
2
tablespoons
Yellow Curry Paste
2
stalks
5
cm
2
cloves
4
to 5
2
2
tablespoons
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Chicken stock
Yellow curry paste (see below)
Fresh medium shrimps,
peeled with tails intact, deveined
Fresh or canned bamboo shoots, sliced
Sugar
Fish sauce
Tamarind juice
Lemongrass, thick bottom part only,
tough outer leaves discarded, sliced
Galangal root
Garlic
Shallots
Dried red chilies, soaked in warm water for 10 minutes
to soften, deseeded and sliced
Turmeric powder
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Method :
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To make the Yellow Curry Paste, grind the
lemongrass and galangal root in a mortar or blender until fine.
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Add the garlic, shallots, dried chilies
and turmeric powder and grind further to make a smooth, moist paste.
This paste can be stored in an airtight container in the fridge for a
month or in the freezer for 3 months.
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Bring the chicken stock to a boil in a
stockpot over high heat. Stir in the Yellow Curry Paste and mix well.
Reduce heat to medium and simmer for 6 to 8 minutes. Add the shrimps and
bamboo shoots and cook until the shrimps turn pink, 2 to 3 minutes.
Season with the sugar, fish sauce and tamarind juice.
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Mix well before removing from heat. Serve
with steamed rice.
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