Green Curry with Prawns (Gaeng Keow-Wan Gung) : Asian Food Fest (Thailand)

Kali ini Amie cuba resepi istimewa daripada  Chef Vactharin Bhumichitr, yang mengatakan bahawa .... 

Green curry is my mother's speciality, so this is a staple dish from my childhood. With more than 20 years experience in the food industry and being a head chef myself, I can confidently say that I have never tasted a green curry as good as my mother's.

Memang sedap! Memang sungguh lazat!

Terung ini  ( green Thai aubergines) digunakan sebagai salah satu bahan masakan untuk Green Curry with Prawns. 

Amie menemui pelbagai ejaan, rupa dan bentuk daun selasih dalam pelbagai buku masakan Thai. Ada yang menulis dengan ejaan 'bai horabha', 'bai horapa',  dan seumpamanya. Bentuknya pun ada yang berbeza, misalnya ada bentuk selasih Eropah, rupa bentuk selasih 'kemangi' (nama selasih bagi penduduk Indonesia) yang juga dikenali sebagai 'manglak' di Thailand. Gambar di atas merupakan daun selasih yang Amie gunakan dalam masakan ini. 

Jangan lupa dengan akar ketumbar seperti di bawah ini:

Dan juga daun limau purut atau kilut limau purut seperti di bawah ini.

Wokeeeeeyyyy... kita terus kepada isi cerita tentang resepi green Curry with Prawns dari Vatch's Tha Kitchen dan sudah semestinya kita sediakan kruang gaeng keow-wan dulu... ha hooooho...akhirnya dapat juga beberapa patah perkataan Thai!

Green Curry Paste ( Kruang Gaeng Keow Wan)

Ingredients:

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon white peppercorns

1 tablespoon chooped fresh lemongrass

3 cm fresh galangal or ginger, peeled and chooped

2 long green chillies, chooped

10 small green chillies, chooped

2 tablespoons chooped garlic

3 pink shallots or 2 regular ones, chooped

3 coriander roots, chooped

1 teaspoon chooped kaffir lime skin, or finely chooped lime leaves

2 teaspoons shrimps paste

Using a mortar and pestle, grind all the ingredients to a thick paste.

Bila pes kari hijau sudah siap, boilehlah kita mulakan aktiviti masak-memasak!

Green Curry with Prawns (Gaeng Keow-Wan Gung) by Vatcharin Bhumichitr

Ingredients:

2 tablespoons peanut or sunflower oil

 2 garlic cloves, finely chooped

2 tablespoons Green Curry Paste

12 raw king prawns, sheeled and deveined

600ml coconut cream

600ml vegetable stock - Amie tidak gunakan

2 large fresh red chillies, sliced diagonally into thin ovals

4 tablespoons Thai fish sauce

8 round green Thai aubergines, quarted, or 1 Chinese eggplant, cut into 1/2 inch slices

1 tablespoon sugar

30 fresh sweet basil leaves

Method:

1. Heat the oil in a large saucepan, add the garlic and fry until golden brown.

2. Stir in the curry paste, mixing well.

3. Add the prawns and stir-fry until just cooked through.

4. Add the coconut cream and bring to nthe boil, stirring constantly. Add the stock. Return to nthe boil, stirring constantly.

5. Keeping the curry simmering, add the chillies, fish sauce, aubergines and sugar and simmer until the aubergines are cookes but still crunchy (do not overcook or the prawns will be tough).

6. Stir in the basil leaves just before pouring into the serving bowl. 

7. serve with rice and other Thai dishes.

 I am submitting this post to Asian Food Fest ( Thailand ) - November Month hosted by Lena of Frozen Wings