Fresh shrimp curry with herbs

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Indulge your health with “Fresh Shrimp and Vegetable Curry,” an ancient Thai curry packed with the beneficial properties of Thai herbs. The rich, creamy broth is made from pounded dried shrimp and fish powder, combined with the mild spiciness of fresh black pepper. The natural sweetness comes from a variety of vegetables including angled loofah, ivy gourd, pumpkin, and straw mushrooms. Served with large, fresh, sweet shrimp and the key ingredient: fragrant basil leaves, which fill your mouth with delight with every sip.

Ingredient

Ingredients for Gaeng Liang curry paste:
Whole peppercorns: 1-1.5 tablespoons
Shallots: 5-6 heads
Good quality shrimp paste: 1 tablespoon
Premium dried shrimp: 1/2 cup
Fingerroot: 2-3 roots

Main ingredients:
กุ้งสด: 5-8 ตัว
Various vegetables: angled loofah, pumpkin, baby corn, straw mushrooms, and ivy gourd leaves.
Basil leaves: 1 cup
Broth or water: 1 liter
Good quality fish sauce: for seasoning.

Detailed instructions

1. Preparing the Curry Paste (The Paste Preparation)

Start by grinding the peppercorns until fine, then add the dried shrimp and grind until fluffy.
Add the shallots and galangal and grind until well combined.
Finally, add the shrimp paste and continue grinding until all ingredients are smooth and well combined.

2. Making the Broth (The Broth)

Place a pot on the stove and add the broth. Once boiling vigorously, add the pounded curry paste and dissolve it.
Wait for the broth to boil again to release the aroma of the herbs and pepper.

3. Adding the Vegetables (The Vegetable Medley)

Add the vegetables that take longer to cook first, such as pumpkin and baby corn.
Once the pumpkin starts to soften, add the angled loofah and straw mushrooms (the loofah will release its sweetness, making the broth more flavorful).

4. Adding the Shrimp and Seasoning (The Final Assembly)

Season with a little fish sauce (be careful as the shrimp paste and dried shrimp are already salty).
Once the broth is boiling vigorously, add the fresh shrimp. Leave them for a short time until the shrimp turn orange and curl up (do not overcook or the shrimp will become tough).
Finally, add the Malabar spinach leaves and basil leaves. Press them down into the broth and turn off the heat immediately. To keep the basil leaves looking beautiful and smelling their best.

Delicious Tips (Pro-Tips) The broth must be hot and fragrant: A delicious Gaeng Liang broth should be thick from the pounded dried shrimp and have a spicy kick from the black pepper that induces sweating. If you prefer a milder, sweeter broth, you can add 1-2 fresh shrimp to the pounded curry paste.

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