Bild Gelbes Curry mit Garnelen

Yellow curry with prawns

Yellow curry with prawns

Delicious Asian dish

Preperation time: approx. 30-45 minutes

Ingredients

Shan'shi ingredients

Additional ingredients

  • 200 g prawns (raw and peeled)
  • 1 tablespoon of tamarind paste
  • 1 red bell pepper, cut into strips
  • 2 carrots, roughly sliced diagonally
  • 1 large potato, cut into cubes
  • 200 ml vegetable stock
  • 1-2 teaspoons fish sauce
  • 1-2 teaspoons sugar (to taste)
  • Thai basil

preparation

In a pan, fry the yellow curry paste in a little oil to release its flavors optimally.

Deglaze the mixture with vegetable stock and mix well. Add the tamarind paste, fish sauce and sugar.

Simmer briefly, then pour in the coconut milk to create a rich sauce.

Add the roughly chopped carrots and diced potato to the pan. Cook for 10 minutes until the potato pieces are almost cooked and the vegetables are well cooked.

Add the bamboo shoots and prawns. Continue cooking until the prawns are cooked through and have combined with the flavors of the curry.

Garnish the dish with fresh Thai basil and finely chopped chillies to bring out the flavors.

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Thai Curry Ente

Thai curry duck

Thai curry with duck

A classic of Thai cuisine

Ingredients for 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 250g duck breast
  • 10 tomatoes
  • 100 grams of pineapple
  • 2 tsp brown sugar
  • 1/2 tsp salt
  • Fresh Chili and Basil to garnish

Curry is a staple of Thai cuisine with so many traditional recipes changing from region to region. There are 3 main types of curry paste sold everywhere in Thailand: red, yellow and green differing in color and spiciness depending on the chilies used in the preparation. They can all be used in this duck recipe which combines the spices of curry, the sourness of pineapple and cherry tomatoes together with the sweet creaminess of coconut milk.

Preparation

Heat up a frying pan on a medium heat and place the duck breasts skin down, cook for approximately 5/7 minutes until it releases the fat.

When its skin gets crispy and golden brown, turn on the other side.

When both sides are cooked and medium rare on the inside, remove from the pan, place on a chopping board, slice and leave it to rest.

Heat up the wok oil in another pan, add the curry paste and cook for a couple of minutes to release the flavors. Add the coconut milk and simmer for 5 minutes then add duck slices, sugar, salt, diced pineapple and the whole cherry tomatoes.

Cook for another 7/8 minutes and then serve garnishing with fresh basil leaves and fresh chili.

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Tip:

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