Cà ri tôm (Vietnamese Shrimp Curry)

A creamy, orange sauce coating firm shrimp and melting sweet potato cubes. The aroma of infused lemongrass and roasted curry defines this characterful dish.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 557
• Protein: 40 g
• Carbs: 34 g
• Fat: 29 g

Ingredients

• 600 g Shrimp tropicale (tigrée) élevage ( peeled and deveined )
• 400 g Sweet potato ( diced )
• 400 ml Coconut milk
• 2 piece lemongrass ( bruised stalks )
• 1 piece Onion ( minced )
• 3 piece Garlic ( minced )
• 2 tbsp Ground curry
• 2 tbsp fish sauce
• 2 tbsp Peanut oil
• 1 tsp Brown sugar
• 200 ml Mineral water
• 1 pinch Gray sea salt

Instructions

1. Aromatics preparation

   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. Roasting and base

   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. Simmering the sauce

   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. Shrimp cooking

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Reheat gently in a saucepan.