Cà Ri Tôm | Vietnamese Prawn Curry

Rinse the jasmine rice in a sieve under cold water until the water runs clear. Place in a pot with 300 ml of lightly salted water, bring to a boil, cover, and let simmer gently over the lowest heat for approx. 12–15 minutes.

Peel the sweet potato and cut into approx. 2 cm cubes. Peel and finely chop the shallots, garlic, and ginger. Lightly bruise the lemongrass with the back of a knife to release the essential oils, and cut into 3–4 large pieces. Pat the prawns dry.

Heat 2 tbsp of vegetable oil in a wide pot or Dutch oven. Sauté the shallots, garlic, ginger, and lemongrass over medium heat for approx. 2–3 minutes until fragrant. Stir in 1 tbsp of curry powder and toast briefly for approx. 30 seconds.