Laos is a beautiful country in South East Asia, wedged between Thailand and Vietnam. It is home to beautiful landscapes and equally beautiful food. Not least of their national dishes are their curries. This recipe has basically two parts, Curry Paste and a Laotian Prawn Curry. These parts can be done independently, to save time in the kitchen.
The first step is going to be to create a Laotian Curry Paste, which can be kept for 3-5 days and is a great gift to share with friends. If in a hurry you can substitute a Thai Green Curry Paste however in my opinion nothing tastes better than a Curry made with fresh Curry Paste. At the bottom of this page is a link to a wonderful Laotian Prawn Curry Recipe using this beautiful Curry Paste.
Cumin Seeds (about 1/2 Tablespoon, you could use powder if you don’t have seeds, but seeds are best)
Coriander Seeds (About 1 Tablespoon, you could use powder if you don’t have seeds, but seeds are best.)
Garlic (At least 4 good sized cloves.)
Ginger (About 2 Tablespoons of fresh Ginger Root.)
Chili (About 3 green chillies. You can use red chili or chili paste. Adjust to your taste and to the heat of your chili.)
Shallot (One good sized shallot will do, maybe 2 if they are smallish)
Tumeric (If you can get fresh tumeric use about 2 Tablespoons, if not about 1 Tablespoon of Tumeric Powder.)
Lime Zest (Zest of 1 lime grated. Kaffir is best but any lime will do or even Kaffir Lime Leaves.)
Lemongrass (One stalk of Lemongrass with the outer leaves removed.)
Shrimp Paste (About 1 Tablespoon, in a pinch i.e. you can’t find Shrimp Paste try a similar amount of Fish Sauce.)
Curry Powder (About 1 Tablespoon of a basic Indian Curry Powder. I keep Keens in the cupboard.)
That’s it. This Curry Paste will lead to many happy days and many happy Curries. Click here for a Laotian Prawn Curry Recipe using this superb paste.