Green shrimp curry with dill

Ingredients for 3 servings:

• 2 tbsp oil
• 2 tbsp Thai curry paste, green
• 1 tbsp shrimp paste (gapi)
• 1 tbsp palm sugar, grated, or brown sugar
• 400 ml coconut milk, thick, maybe a little of the thin
• 300 ml chicken broth or vegetable broth
• 2 tbsp fish sauce, maybe a little more
• 6 kaffir lime leaves
• 2 m.-sized potatoes
• 500 g shrimp(s), large
• 6 chili peppers, finger-length, red
• 1 handful of chopped dill and a few sprigs for decoration

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Gaeng Gung Pak Chie Lao

Peel and devein the prawns, leaving a piece of shell attached to the tail. If you like, make a broth from the scraps and set it aside; you can use this to replace all or part of the chicken or vegetable broth. Chill the prawns. Peel the potatoes and cut them into cubes of about 5 x 5 cm. Wash and tear the kaffir lime leaves thoroughly. Chop the dill, reserving a few stalks for garnish. Heat oil in a saucepan and fry the curry paste over medium heat, stirring for about 2 minutes, until fragrant. Add the prawn paste and sugar and fry for a little longer. Now add the coconut milk, broth, potatoes, kaffir lime leaves, and about 2 tablespoons of fish sauce. Simmer over low heat for 20 minutes, stirring occasionally. If the curry becomes too thick, add a little of the thin coconut milk (or broth). When the potatoes are tender, add the prawns and simmer until pink. This takes about 3 minutes, depending on the size. Season with fish sauce and sugar, if desired. Finally, add the red chilies and dill and mix well. The red chilies are not meant to be eaten; they’re just for show. Serve with rice.