Geng Liang (clear curry with vegetables)

    30 mins

    This is a popular curry rarely seen outside Thailand, due to the pungency of the grapi or shrimp paste. but if you like shrimp paste, then it is well worth a try.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • 1 Tablespoon black peppercorns
    • 4 each shallots, peeled and rough chopped
    • 2 Tablespoons grapi (Thai shrimp paste)
    • 10 each Thai chillies
    • 200 grams fresh prawn, peeled
    • 1.5 litres water
    • 1 cob corn, cut the kernels from the cob
    • 1/2 cup pumpkin, peeled and cut into 2 cm chunks
    • 1/2 cup fresh oyster mushrooms, cut up
    • 1/2 cup long beans, or green beans, cut into 2 cm lengths
    • 2 handfuls leafy green, such as bai dam lung, or kale

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a mortar and pestle, pound the black peppercorns, then add the shallot and then the grapi. Remove this mixture and pound the fresh prawns until pasty.
    2. In a soup pot, add the grapi and prawn paste to the water and heat. While heating add the pumpkin, corn and mushrooms. Bring the water to a simmer.
    3. When the pumpkin is soft, add the green beans and leafy greens. When the beans are cooked the curry is ready to be served. Give the curry a taste and adjust if necessary.

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