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Cà Ri Tôm | Vietnamese Prawn Curry with Sweet Potatoes
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35 min
Quick
Gurkerl Küche
Ein wärmender Ausflug nach Saigon an kühlen Herbsttagen: Knackig saftige Garnelen treffen auf zart schmelzende Süßkartoffeln und ein samtiges Kokos-Curry mit feiner Zitronengras-Note. Würzig, herrlich cremig und in einer halben Stunde frisch am Tisch. Schnapp dir die Schüssel, mach es dir gemütlich und löffle puren Genuss!
Preparation method
Preparation
Peel and finely chop the shallots, garlic, and ginger. Remove the outer leaves of the lemongrass, lightly bruise the stalks with the back of a knife to release the essential oils, and cut into rough pieces. Peel the sweet potatoes and cut into bite-sized pieces, approx. 2 cm cubes.
Rinse the jasmine rice in a sieve under cold water until the water runs clear. Then bring to a boil with twice the amount of lightly salted water, reduce the heat, cover, and let simmer over low heat for approx. 12 minutes.
Preparing the curry
Heat vegetable oil in a large pot. Sauté the shallots, garlic, ginger, and lemongrass over medium heat for 2–3 minutes until wonderfully fragrant. Add the curry powder and toast for about 30 seconds while stirring constantly.
Chef's tip
For an even more intense flavor, you can pre-roast the sweet potato cubes on a baking tray in the oven at 200 °C for about 15 minutes. A crusty baguette can also be freshly baked in the oven to go with it.
Do not cook the prawns in the hot broth for too long – 3 to 4 minutes is completely sufficient to keep them wonderfully crisp and juicy.
Ingredients
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