Tuesday, March 24, 2009

A very tasty curry


I recently purchased a cookbook called Curry Cuisine: Fragrant dishes from India, Thailand, Vietmnam, and Indonesia. It's a collection of curries from a number of contributors, and I've been itching to try a few of them. I started with Green Shrimp Curry with Fresh Dill (Gang Keo Goung), but I modified it considerably. The results were terrific, and I changed it up enough that I feel I can call it my own.

This is a wonderful spring dish, and the curry tastes surprisingly complex considering how simple it is. If you try it out yourself, please let me know what you think!

Shrimp Curry with Fresh Dill

3 Tbsp vegetable oil
5 Tbsp red Thai curry paste
1 Tbsp sugar
2 cups coconut milk
2 cups chicken stock (preferably homemade)
1 teaspoon lime zest
1 - 2 Tbsps fish sauce, or to taste
2 large yukon gold potatoes, peeled and cut in 1-inch pieces
1 1/2 lb raw tiger shrimp, peeled
1 bunch dill
basmati rice, as an accompaniment

Heat the oil in a pan over moderately high heat and stir-fry the curry paste for about 2 minutes or until just golden and fragrant. Add the sugar and stir fry for 1 minutes or until fragrant. Reduce the heat and add the coconut milk, chicken stock, lime zest, and fish sauce. Add the potatoes, cover the pot, and cook for 20 minutes.


Add the shrimp and stir well, then cover again and cook for about 5 minutes or until they turn pink. Serve hot, garnished with fresh dill.
This is best served over basmati rice.


If you've never tried a curry, this is a good place to start. It's simple, and the results are very satisfying. I can hardly wait to try out a few other recipes from the cookbook. I may have a lot of curry dishes ahead of me this spring!

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