Cà ri tôm (Vietnamese Shrimp Curry)
Ingredients
- 600 gShrimp tropicale (tigrée) élevage (peeled and deveined)
- 400 gSweet potato (diced)
- 400 mlCoconut milk
- 2 pclemongrass (bruised stalks)
- 1 pcOnion (minced)
- 3 pcGarlic (minced)
- 2 tbspGround curry
- 2 tbspfish sauce
- 2 tbspPeanut oil
- 1 tspBrown sugar
- 200 mlMineral water
- 1 pinchGray sea salt
Method
A creamy, orange sauce coating firm shrimp and melting sweet potato cubes. The aroma of infused lemongrass and roasted curry defines this characterful dish.
- 1
Finely mince garlic and onion. Bruise the lemongrass stalks with the flat of a knife to release essential oils. Cut the sweet potato into 2 cm cubes for even cooking.
- 2
In a sauté pan, heat the peanut oil. Sauté the onion and garlic without browning. Add the curry powder and let it roast for 1 minute until the aroma fills the kitchen.
- 3
Pour in the coconut milk and mineral water. Add the lemongrass and sweet potato cubes. Let simmer covered. The sauce should reduce slightly and the potatoes should be tender when pierced with a knife.
- 4
Stir in the shrimp. They are ready as soon as they turn opaque and take a 'C' shape. Season with fish sauce, brown sugar, and salt. The sauce should coat the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Do not boil the coconut milk too vigorously; a gentle simmer is enough to keep it creamy.
- If the sauce is too thick, loosen it with a bit of mineral water at the end of cooking.
- Add the shrimp at the very last moment to prevent them from becoming rubbery.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat gently in a saucepan.
