Taboh curry: shrimp, corn, and coconut milk

Ingredients

• 300 g of peeled prawns (tails kept)
• 100 g of yellow sweet potato, cut into 2cm x 2cm pieces
• 100 g of young corn, cut on the bias
• 100 g of long beans, cut into 2cm pieces
• 100 g of sweet corn, cut into rows
• 1 handful of Thai basil (daun kemangi)
• 1 cup of coconut milk (approximately 1 walnut)
• 4 red chili peppers, sliced diagonally
• 2 Indonesian bay leaves (daun salam)
• 1 stalk of lemongrass, crushed
• Half a piece of ginger, crushed
• 1/2 cup of turmeric
• 1/2 teaspoon of salt
• powdered sugar, to taste
• oil, for cooking

Bring the coconut milk to a boil with the bay leaves, lemongrass, galangal, and terasi, stirring occasionally.

Add the chopped sweet corn, sweet potato, salt, and sugar, then cook until the potato is partially cooked.

Heat the oil and cook the chili peppers until they soften. Add the shrimp and cook until they turn pink. Pour into the coconut milk and stir.

Add the young corn and long beans, cook until tender, then stir in the basil, mix briefly, and remove from the heat. Serve.