This is a curry from Laos, where fresh dill is widely used for fish or other seafood dishes. Eat this curry at room temperature with steamed sticky rice on the side: with your fingers, pinch and shape a small amount of rice into a ball and dip into a curry, eating prawn along with dill in the same bite.
The recipe is adapted from Curry by DK.
Ingredients:
2 tbsp Thai curry paste (red curry is perfect)
1 tsp shrimp paste
1 tsp palm sugar (granulated sugar is ok)
250 ml coconut milk
250 ml chicken or vegetable stock
3 kaffir lime leaves, bruised
1 tbsp fish sauce
1 large potato, peeled and cut into 2,5 cm cubes
360 g raw prawns, peeled and deveined
1 bunch of fresh dill
Method:
Heat some oil in a pan over a moderately high heat and stir-fry the curry paste for about 2 minutes or until just golden and fragrant, add the shrimp paste (breaking it up) and palm sugar, and stir-fry for 1 minute or until fragrant.
Reduce the heat and add the coconut milk, stock, kaffir leaves and fish sauce to taste. Add the potatoes, cover the pot and cook for 20 minutes or until the potatoes are cooked through.
Add the prawns and stir well, then cover again and cook for few more minutes or until they turn pink.
Serve, garnished with dill fronds.
Bon Appetit!
