I believe this Curry is called Gang Keo Goung in Lao. It is quite unusual in it’s use of fresh Dill which is not a common curry ingredient.
Oil (About 3 Tablespoons of Vegetable Oil, just whatever you use.)
Lao Curry Paste (Half a cup of Curry Paste. Best is to make your own, otherwise you can use Thai Green Curry Paste.)
Prawns (About 500g or there-abouts. Most people prefer them peeled and de-veined, I like the half tail it makes better stock but your call.)
Potatoes (2 or 3 Waxy spuds diced and parboiled if you want to reduce cooking time.)
Carrots (2 Medium or 1 Large sliced two ways to make batons.)
Shallot (1 Large cut diagonal in about 3 cm pieces.)
Capsicum (aka Red Pepper. 1 Medium Capsicum, julienne.)
Stock (About 2 cups. Chicken is best, vege or fish will do.)
Shrimp Paste (About 1 Tablespoon. This is sticky stuff but it is good.)
Fish Sauce (Season at the end, if it needs salt try a few drops of fish sauce at a time.)
Kaffir Lime Leaves (About 4 smashed in a mortar and pestle or chopped into 5mm strips across the leaf.)
Palm Sugar (1 Tablespoon)
Coconut Milk (1 Can about 400 – 500ml)
Dill (About 2 handfuls, roughly chopped into small sprigs. If you can’t find Dill, fresh Coriander (Cilantro) can be used.)
Enjoy this is a beautiful dish, inspired by Anh. If you like please leave a comment below.