Thai Yellow Curry

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Zinny

subheading: THAI YELLOW CURRY PASTE:

10 dried red chillis (~6cm/2.5" long), chopped into 1cm / 0.5" pieces (Note 1)

1 to 4 fresh birds eye chillis , deseeded, roughly (1 for extremely mild, 4 for fairly spicy, Note 2)

2 lemongrass stems (Note 3)

1 large or 2 small eschalots , roughly chopped (~ ½ cup) (Note 4)

2 tbsp fresh turmeric , finely grated (about 2cm / 0.8" piece) (Note 5)

2 tbsp galangal , finely grated (about 2cm / 0.8" piece) (Note 6)

8 cloves garlic , roughly chopped

1 ½ tbsp Thai shrimp paste in bean oil (Note 7)

1 tsp ground coriander

1 tsp ground cumin

¼ tsp ground cardamom

½ tsp fenugreek powder (Note 8)

⅛ tsp white pepper (sub black)

subheading: CURRY:

3 tbsp vegetable oil (or canola or peanut oil)

1 medium potato , peeled, cut into 2.5cm / 1″ pieces x 1cm/ 0.4″ thick (Note 9)

1 small carrot , peeled, sliced into 5mm / 0.2″ slices on the diagonal

1 cup chicken stock , low sodium

300 ml / 10oz coconut cream (Note 10)

4 tsp fish sauce , plus more to taste (Note 11)

5 tsp white sugar

2 tsp tamarind puree (Note 12)

350g / 12oz prawns/shrimp , medium, peeled, tail on optional (700g/1.4lb unpeeled) (Note 13)

½ cup bamboo shoots , canned, drained, loosely packed (Note 14)

subheading: GARNISHES & SERVING:

16 Thai basil leaves (highly recommended, Note 15)

1 Red chilli , finely sliced (optional, use large for not spicy)

2 tbsp Crispy fried shallots (optional, store bought, Note 16)

Jasmine rice

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