When the urge for a curry strikes it can be tempting to choose an Indian curry without giving curries from other countries a second thought so step away from the naan breads and give this Thai curry a go instead! The curry paste is straightforward and can be made in a larger quantity than is needed and it can be stored in an airtight container in the fridge so you then have it to hand for next time. I usually use medium red chillies in recipes so you have a gentle heat whilst being able to appreciate all the other ingredients but crank up the heat if you are so inclined!
Ingredients- serves 2-3
For the yellow curry paste
1 banana shallot- finely chopped
2 garlic cloves- grated
2 tbsp fish sauce
1 red chilli- finely chopped
1 tbsp freshly grated ginger
1 tsp shrimp paste
1 tbsp medium curry powder
Zest of 1 small lime
1 tbsp vegetable or groundnut oil
For the rest
400g can of coconut milk
200mls vegetable stock
200g pack of deveined king prawns
1 tbsp palm sugar
1 piece of fresh lemongrass
Handful of baby aubergines- chopped
Handful of sugar snap peas- shredded
Small pack of tenderstem broccoli- trimmed and sliced if large
Baby corn- chopped
Juice of half a lime
Freshly chopped coriander
150g jasmine rice to serve
1. Make your paste first by simply combining all of the paste ingredients in either a pestle and mortar or a mini food processor. Bring it to a thick paste consistency.
2. In a wok or deep frying pan, add another tablespoon of oil and gently fry the paste for a couple of minutes until it starts to release its fragrance. Pour in the coconut milk and stock along with the palm sugar and lemongrass; bring to a simmer and stir to ensure the sugar is dissolved. Add the chopped aubergine. Continue to allow it to simmer for around 15-20 minutes so the flavour develops.
3. When you are happy with the base of the curry, add the remaining vegetables in and simmer to cook until tender. When the vegetables are close to being ready then add in the prawns and simmer until they turn a blush pink. When ready, finish with a good squeeze of lime juice and a helping of chopped coriander.
Yellow king prawn and vegetable Thai curry- because there are more colour curries than just red and green!