Quick Curry Tips

Laotian Prawn Curry


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.)


  1. Add oil then Carrots, Capsicum, and Shallots to a hot saucepan or wok. Shake or stir rapidly for 1 min.
  2. Add Curry Paste stirring until well mixed and fragrant. Your kitchen probably smells like heaven about now say 2 mins.
  3. Add Palm Sugar stir, add shrimp paste stir. Allow to combine say 1-2 mins.
  4. Add Lime leaves, Stock and stir. Add Coconut Milk and reduce heat to Med-Low.
  5. Add potatoes (if blanched wait 10 mins)
  6. After Coconut Milk has been simmering for about 20 mins. The sauce should be looking and tasting great. Add prawns stir well and cook for 4-6 mins. Prawns should be pink but any shell still translucent.
  7. Taste and check for salt. If it need salt add Fish Sauce until you get what you need.
  8. Top with lashing of fresh dill. Serve with steamed rice (jasmine is a good option). This is quite a wet curry so it should be quite soupy.

Enjoy this is a beautiful dish, inspired by Anh. If you like please leave a comment below.


Be the first to comment.

Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>