The first time I had Thai yellow curry prawns was in one of the little alley in Patong, Phuket. Brought there by a friend who worked in Phuket and it was totally local, plastic chairs and table, did not look too hygienic and there was no tourists. I doubt the standard tourists have stomach for a place like that.
That yellow curry was the nicest I have had so far. I tried to order the same dish but they came almost differently every time so I guess there must be more than one variety of Thai yellow curry?
Anyway, since we enjoyed the Thai green mango salad so much, we made Thai dinner again 2 days ago. This time I tried to make green curry chicken (Gaeng Kiew Wan Gai), it tasted ok but still not quite there yet. I suspect it’s due to my consciousness of coconut fat and therefore using not enough of it. Well, coconut milk is FAT if you are not aware of it, lots of calories.
The yellow curry however, turned out to be rather good and reminds me of my first yellow curry.
Ingredients (for 2 to 3 persons):
- 4 garlics
- 1 shallot
- 2 red chilis – seed removed
- 2 teaspoon of palm sugar
- 2 teaspoon of tumeric powder
- 1 stalk of lemongrass, use only the white part
- Small thumb size of galangal
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon ground cumin seed
- 1/2 teaspoon ground black mustard seed
- 1/5 teaspoon ground cinamon
- 1 tablespoon fish sauce
- 4-5 kaffir lime leaves
- 12 prawns – shell peeled (leaving the tail – only for presentation purposes, you can remove all if you want to), vein removed
- 1 cup of water (2 cups if you are adding vegetables)
- 60ml coconut milk
- Some coriander leaves for garnish
- 1 tablespoon cooking oil
- Crunchy vegetable such as baby corn, green pepper or sweet peas (optional)
Roughly chop up the ingredients in blue, put in the food processor and process until they become paste. Heat up the wok with the oil, add the processed paste into the oil and stir for 30 seconds. Add the water and coconut milk, let it simmer on low heat for 2 minutes.
If you do not have a powerful food processor (like me), filter the sauce through a sieve and remove the paste, leaving just the liquid in the wok. Add the vegetable if you are using them, make sure they are cooked before adding the prawns. Usually prawns takes less than 1 minutes on each side to cook through, over cooking the prawns will make it taste dry and not crunchy.
Garnish the dish with fresh coriander leaves and serve with white rice.