- 2 to 3 tbsp grapeseed or canola oil
- 1 small onion, finely sliced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tsp ground turmeric (or 2 tsp fresh turmeric, minced)
- 1 tablespoon shrimp paste
- 1 tablespoon red curry paste
- 1 tablespoon tamarind pulp
- 2 tsp brown sugar
- 2 tsp fish sauce
- 1 can coconut milk (400 ml)
- 2 cup seafood (or chicken) broth
- 1 tablespoon lime juice
- 1 red chili, finely sliced
- 2 stalk lemongrass, cut in half and bruised
- 4 kaffir lime leaves
- 6 oz chicken breast, cubed
- 6 – 8 pieces shrimp
- 1/2 cup your favourite veggies (roasted squash, zucchini, bok choy, tomato, etc.)
- 1 cup bean sprouts
- Cooked noodles or rice
- Fresh cilantro
- Lime wedges
Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email firstname.lastname@example.org or call 519 488 0316
This dish is at once comforting and exotic, which is why so many fall in love with it at first taste. We attempt to replicate a dish whose preparation is generally very labourand time-intensive. The ingredient list is still quite long in this “cheater’s” version which speaks to the complexity of flavour for the dish, but shouldn’t deter you.
- Heat oil in a large pot with lid. Sauté onion, garlic and ginger until soft and translucent, then add turmeric, shrimp paste, and red curry paste and allow to cook for another 3 to 5 mins, until fragrant.
- Add brown sugar, tamarind pulp, brown sugar, fish sauce, coconut milk, broth, lime juice, red chilli, lemongrass, and lime leaves. Bring to a boil, then reduce and allow to simmer for 20 to 25 mins.
- Then add chicken, vegetables, and shrimp according to their cooking times. Add bean sprouts at the very end. Season with salt and pepper, then serve with cooked noodles or rice.