Summary

Ingredients

• 2 tablespoons oil
• 2 tablespoon Thai curry paste, green
• 1 tablespoon shrimp paste (Gapi)
• 1 tablespoon palm sugar, grated, or brown sugar
• 400 ml coconut milk, thick, possibly a little more the thin
• 300 ml chicken broth or vegetable broth
• 2 tablespoon fish sauce, possibly a little more
• 6 kaffir lime leaves
• 2 medium potato (s)
• 500 g shrimp (s), lare
• 6 piece (s) chilli pepper (s), finger-length, red
• 1 handful dill, chopped, and a few twigs for decoration

Print Recipe Pin Recipe

Instructions

1. Peel and devein the prawns, leaving a piece of shell on the tail. If you like, you can use the waste to make a broth and set it aside so that the chicken or vegetable broth can be replaced in whole or in part. Chill the prawns.
2. Peel the potatoes and cut into cubes of approx. 5 x 5 cm. Wash and tear the kaffir leaves well. Chop the dill, save some stalks for garnish.
3. Heat the oil in a saucepan and stir-fry the curry paste over medium heat for about 2 minutes until it smells fragrant. Add the shrimp paste and sugar and fry a little more.
4. Now add coconut milk, stock, potatoes, kaffir lime leaves and about 2 tablespoons of fish sauce. Simmer for 20 minutes on a low heat, stir frequently. If the curry gets too thick, add some of the thin coconut milk (or stock).
5. When the potatoes are cooked, add the prawns and simmer until they are pink. Depending on the size, this takes about 3 minutes. Season with fish sauce and possibly sugar. At the end add the red chili peppers and the dill and mix everything well. The red chillies should not be eaten, they are only for the show.
6. Serve with rice.