Dyfi Shrimp Green Curry
Gareth Ward loves Green Curry, it is one of his favourites. So this is a dish that he has on the menu in his restaurant, using shrimp that is locally sourced. Outstanding!
Ingredients
[1]
- 500ml super light sesame oil
- 60g roast shrimp paste
- 2kg shrimp heads
[2] - all chopped small and slowly minced
- 4 peeled garlic bulbs
- 50g thai green chilli
- 13 peeled thai shallots
- 6 thumb-sized pieces of ginger
- 20 cleaned coriander roots
- 10 sticks lemongrass
- The peel of 20 kaffir limes
[3] - ground to a powder
- 60g white pepper
- 20g coriander seed
- 20g cumin seed
- 20g Maldon salt
[4]
- 700g palm sugar
- 4l dashi
- 200g knorr chicken paste
Method
Roast [1] in a large pot until golden brown. Add [2] and [3]. Stir well and add [4]. Bring to the boil and then simmer for 5 minutes. Blitz in and pass through double muslin.
Ingredients
[1]
- 500ml super light sesame oil
- 60g roast shrimp paste
- 2kg shrimp heads
[2] - all chopped small and slowly minced
- 4 peeled garlic bulbs
- 50g thai green chilli
- 13 peeled thai shallots
- 6 thumb-sized pieces of ginger
- 20 cleaned coriander roots
- 10 sticks lemongrass
- The peel of 20 kaffir limes
[3] - ground to a powder
- 60g white pepper
- 20g coriander seed
- 20g cumin seed
- 20g Maldon salt
[4]
- 700g palm sugar
- 4l dashi
- 200g knorr chicken paste
Method
Roast [1] in a large pot until golden brown. Add [2] and [3]. Stir well and add [4]. Bring to the boil and then simmer for 5 minutes. Blitz in and pass through double muslin.
