John Myers
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Yellow Thai Curry with Prawns, Grapes and Vegetables
The perfect yellow thai curry with prawns, grapes and vegetables recipe with a picture and simple step-by-step instructions.
For the sauce:
- 4 tbsp Sunflower oil
- 4 small Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 10 g Ginger, fresh or frozen
- 20 g Turmeric, fresh or frozen
- 100 g Coconut water, (Asian shop, drinks)
- 3 tbsp Fish sauce, light colored, (e.g. kecap ikan “King Lobster”)
- 2 tbsp Oyster sauce, (Saus Tiram)
For the vegetables:
- 4 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 1 Hot peppers, red, long, mild
- 2 small Chillies, green, fresh or frozen
- 2 tbsp Cut celery stalks, fresh or frozen
- 2 medium-sized Tomatoes, red, fully ripe
- 10 Grapes, dark blue
To garnish:
- 1 leaf Kaffir lime
- Flowers and leaves
- Wash the fresh and thawed shrimp, strain and drain well. Roll up the kaffir lime leaf lengthways and cut the roll crosswise into thin threads.
- For the sauce, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash, peel and cut the roots (turmeric and ginger) into thin slices.
- Heat a wok, add 2 tablespoons of the sunflower oil and let it get hot. Add the onions and garlic cloves and stir-fry until the onions are translucent. Add the roots and stir-fry for 2 minutes. Deglaze with the coconut water. Add the fish and oyster sauce. Simmer with the lid on for 5 minutes, remove from the heat and let cool down a little. Pour into the blender and puree finely for 1 minute on the highest setting.
- For the vegetables, cap the onions and the garlic cloves at both ends, peel them and cut into small pieces. Remove the stems from the red pepper, wash and halve lengthways, remove the grains and the dividing walls and cut the halves diagonally into pieces approx. 4 mm wide. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems.
- Wash the fresh celery, shake dry and pluck, chop and deep freeze the flawless leaves. Cut the leafless and flawless stems crosswise into approx. 3 mm wide rolls. Take the appropriate amount. Freeze unused stems as rolls. Weigh frozen goods and allow to thaw. Remove the stems from the tomatoes, peel them, quarter them lengthways, remove the green stalk and the grains. Halve the quarters across. Wash the grapes and remove the stems.
- Heat the cleaned wok, add the rest of the sunflower oil and let it get hot. Add the onions and garlic cloves and stir-fry until the onions are translucent. Add the vegetables except for the tomatoes and stir-fry for 1 minute, then add the prawns and grapes and stir-fry briefly. Deglaze with half of the sauce and stir fry again.
- As soon as the prawns have turned pink, place in the warmed serving bowl, garnish, serve with the rest of the sauce in the extra bowl and with fragrant rice and enjoy warm.
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