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Gand Kati Gong, Turmeric Curry Prawns, Betel Leaves and Pennyworts

  • Thai

  • Seafood

Pennywort is an Asian herb found in some Asian grocers.


  • 50ml coconut oil
  • 50g turmeric curry paste (below)
  • 500ml coconut milk
  • 20g palm sugar
  • 10ml fish sauce
  • 200g tiger prawns
  • 10 betel leaves, shredded
  • 5 to 8 pennywort stems (optional)

Turmeric curry paste

  • 20g fresh turmeric
  • 3 shallots
  • 5 coriander roots
  • 5 to 8 garlic cloves
  • 5g galangal
  • 6 Thai green chillies
  • 1 lemongrass stalk, white part only
  • 5g cumin
  • 3g white peppercorn
  • 1 pinch sea salt
  • 1 teaspoon turmeric powder


Heat the coconut oil in a saucepan on medium heat, add the curry paste and cook until the paste is fragrant. Add the coconut milk and cook for a further 5 minutes.

Add the palm sugar into the saucepan, caramelise a little for better flavours, then add the fish sauce. If necessary add a little water if the mixture is becoming too thick.

Bash the tiger prawns with the pestle to break the flesh a bit, then add into the curry.

When the tiger prawns are cooked, add the shredded betel leaves into the curry. Taste and if necessary add more seasoning.

Place the curry into the bowl and garnish with some coconut milk and pennyworts.

The taste will be better if you squeeze some lime into the curry. Serve the curry with rice.

Turmeric curry paste

Finely chop the fresh turmeric, shallots, coriander root, garlic, galangal, Thai green chilli and lemongrass, then place in a mortar and pestle and pound into a smooth uniform paste (trick – add a pinch of salt before pounding to make it easier).

Add the cumin, white peppercorn and turmeric powder to the paste and pound until well combined.

Note: this recipe was demonstrated in Arte's class 'Thai Street Eats, September 2017. It is reproduced with permission from Chaowarat (Arte) Assavakavinvong.

Image is indicative only and does not reflect the exact ingredients in this recipe.

Brought to you by
Chaowarat (Arte) Assavakavinvong from Longrain