Serves : 4
Preparation time : 30 minutes
cooking time : 15 minutes
Ingredients :
1 liter chicken stock or 2 chicken stock cubes in 1 liter boiling water
41/2 tablespoons Yellow Curry Paste (see below)
250g fresh medium prawns (about 12), peeled with tails intact, deveined
150g fresh or canned bamboo shoots, sliced
2 teaspoons sugar
3 tablespoons fish sauce
2 tablespoons tamarind juice
Yellow Curry Paste
2 stalks lemongrass, thick bottom part only, tough outer leaves discarded, sliced
5cm galangal root
2 cloves garlic
4 to 5 shallots
2 dried red chillies, soaked in warm water for 10 minutes to soften, deseeded and sliced
2 tablespoons turmeric powder.
|