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Coconut love – Laotian Prawn Curry

>> Tuesday, January 02, 2007

I got to know the great blogging event - JFI for Coconut through the beautiful post of Haalo of Cook anything at least once. Hosted by Ashwini of Food for Thought, bloggers are supposed to post a recipe featuring coconut on January 1. I hope this post (a bit late since it is now January 2 in Australia) is still accepted.

Coconut, in whatever form it may be – fresh, cream, milk, juice or the meat, is an integral part of many cuisines in the world. I cannot imagine Southeast Asian or Indian cuisines without coconut. If I search out for more, I will surely find its presence in other cuisines as well… I love coconut, especially young coconut juice – their light and sweet flavour is awesome during hot summer days. As a child I was amazed to find out that you could use salt, not sugar, to sweeten the coconut juice. Funny, isn’t it?

For this month JFI, I have chosen a dish from “my part of the world” – Southeast Asia. It is a beautiful green prawn curry from Laos, which is called Gang Keo Goung. Like most of SEA’s curry, you cannot cook it without thick coconut milk. I personally do not like the taste of low-fat coconut milk or Carnation “fake” Coconut Milk. Sure they are lower in fat and cholesterol content, but what we lose is the creaminess and even the distinct taste of coconut. So go for the real thing, but be sure eating everything in moderation!

A bit more on this Laotian curry. Unlike the more well-known Thai curries, this dish uses fresh dill (a lot of them) as the garnish to match up the seafood taste of prawn and tone down the intense flavour of the kaffir lime leaves. It was my first time to try dill in a curry, and I have to admit its charm!



If you cannot find Laotian Kore (Curry paste), feel free to substitute it with a good Thai Green Curry like what I did. Serve with some extra dill on the table so you can eat the curry with fresh dill in every bite!

Source: Curry


3 tbsp vegetable oil

5 tbsp Laotian Kore or Thai green curry paste

1 tbsp shrimp paste

1 tbsp palm sugar

500ml thick coconut milk

500ml chicken or vegetable stock

4-6 kaffir lime leaves, bruised

Fish sauce to taste

2 large waxy potatoes, peeled and cut into 2.5 cm (1in) pieces

675g raw prawns, peeled and deveined

1 bunch of dill


Heat oil in moderately high heat and fry the curry paste for 2 mins or until just golden and fragrant.

Add shrimp paste and palm sugar, stir-fry for 1 min.

Reduce the heat and add coconut milk, stock, lime leaves and fish sauce to taste/ Add potatoes, cover the pot and cook for 20 mins.

Add prawn, stir well and cover again and cook for about 5 mins or until they turn pink. Serve hot, garnish with fresh dill.




Nidhi 7:56 AM  

Here's Wishing you a very Happy New Year. May God bless you and your family with all the
happy things in this coming year.

Cheers, Nidhi.

angie 1:59 PM  

A beautiful dish! I have not used dill before, though I understand it's a perfect partner for seafood, your's simply awesome :)

samakomlao 3:13 PM  

looks very yummy. Is it spicy?

SeaDragon 4:14 PM  

First time I have seen a Laotian recipe, interesting using dill, thanks for the recipe :)
Will wait for your pho recipe ;)

gattina 9:44 PM  

Oh my! It's gorgeous!!! I have some prawns supposed for something else, I think I'll change my mine after seeing your wonderful curry!
Anh, all your dishes never fail to make me drool!

Ashwini 4:16 AM  

I adore the Thai green curries so am sure your version with dill is right up my alley.
Thanks so much for participating in JFI. And a very Happy new year

WhItE_PoPlAr 12:30 PM  

Nidhi, Happy New year to you, too!

Angie, :) thank you!

Samakomlao, it can be spicy depending on how much curry paste you used. I used around 3 tbsp and that was spicy enough for me.

SD, yes it was intersting. I will try to post about Pho by this weekend.

Gattina, *blushed*. Thank you. All your dishes are so so impressive, I have big time drooling over yours!

Ashwini, thank you and happy new year!

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