Traditionally richer and creamier than other Thai curries, due to the addition of coconut cream as well as coconut milk, this curry gets its yellow colour from the addition of turmeric powder and shrimp paste. Owner of a Sydney-based Thai home cooking class and catering business Athita Tesamarth shares her recipe below.
½ tsp cumin seeds
1 tsp coriander seeds
7 long dried chillies, roughly sliced
5 hot dried chillies
2 tbsp lemongrass, sliced
2 tbsp French shallot, sliced
3 tbsp garlic, sliced
1½ tsp fresh ginger, sliced
1 tsp galangal, sliced
1 tsp cooking salt
1 tsp shrimp paste
1½ tsp curry powder
½ tsp turmeric powder
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Prepare a frypan over low heat. Add the cumin seeds and coriander seeds for few minutes until fragrant. Remove from the pan and set aside.
In the same frypan, add the chillies, lemongrass, shallot, garlic, ginger and galangal for 5 minutes or until light brown. Remove from the pan.
Prepare a mortar and pestle. Add the cumin seeds and coriander seeds, and grind until a powder forms.
Add the roasted chilli, lemongrass, shallot, garlic, ginger and galangal, and pound until a smooth paste forms.
Add the salt, shrimp paste, curry powder and turmeric powder, and mix well.
If using a blender, add 2-3 tbsp vegetable oil and all the ingredients. Process until a smooth paste forms.