Thai Yellow Prawn Curry from Scratch

Heat the vegetable oil in a medium heavy skillet or wide saucepan over medium heat. Add the curry paste and cook for 3-4 minutes, stirring often, until the paste thickens slightly and smells fragrant.

Pour in the chicken stock and stir well to loosen the paste from the pan. Simmer for 1 minute so the flavors begin to come together.

Reduce the heat to medium-low. Stir in the tamarind puree, fish sauce, and sugar until dissolved, then add the coconut cream, potato, and carrot.

Bring the curry to a gentle simmer. Cook for 15-20 minutes, stirring occasionally, until the potato is almost tender when pierced with a knife.

Add the prawns and bamboo shoots. Simmer gently for about 3 minutes, or just until the prawns turn opaque and are cooked through.

Taste the sauce and adjust as needed: add fish sauce for saltiness, sugar for sweetness, tamarind for tang, or a splash of water or stock if the curry is too thick.

Transfer to a serving bowl and garnish with Thai basil, sliced red chili, and crispy fried shallots. Serve hot with jasmine rice.