Yellow Prawn Curry (Paste)

This fragrant Yellow Curry Paste is made by frying yellow curry powder with our special blend of spices.

 

Product Line:

Thai Premium Paste

Active Cooking Time:

20 Minutes or less

Serving Size:

3-4 Servings

Chef Nooror’s Pro Tip:

This curry is great with chicken and a little bit of fruit as well.

Amount of Paste Needed:

  • 4Tbsp. Yellow Curry Paste (about 70g. or 50g. for a less spicy result)

What Else You Will Need:

  • 12 Large Prawns (headless)
  • 1 Large Potato
  • 1 Onion
  • 6-8 Cherry Tomatoes
  • 6 Asparagus Spears
  • 2Tbsp.Vegetable oil
  • 400mL ™Coconut Cream
  • 100mL water
  • 1Tbsp. ™Thai Premium Fish Sauce
  • ½Tbsp. Sugar

Optional:

  • 120g. Pineapple

Recipe:

  1. Season with Thai Premium Fish Sauce and Sugar to taste.
  2. Add the prawns fruit and vegetables.
  3. Add the remaining Coconut Cream and 100mL water. Bring to boil.
  4. Add half of the Coconut Cream. Bring to boil.
  5. Add the Yellow Curry Paste and stir-fry until aroma develops and lower the heat.
  6. Heat 2Tbsp. of vegetable oil in a sauce pan.
  7. Dice the onion into large cubes, halve the cherry tomatoes, slice the asparagus, quarter the potato, peel and devein the prawns if necessary.
    • Note: If you’re using any canned fruits remember they are already pretty sweet, so lessen or omit the sugar from this recipe.
  8. Simmer until cooked through.

Serve hot with ™Thai Black Rice.