Thai Yellow Coconut Curry with Prawns, Potatoes and Crispy Shallots

Mix. In a 2.8-litre saucepan mix now potatoes and salt and lid by 5 cm with water bring to a bubble over medium high heat now reduce heat to a cook gently and cook until potatoes are now just tender offering little resistance when poked now with a paring knife about 10 minutes tip off the liquid from potatoes and rest aside put back saucepan to stovetop while potatoes now cook in a small bowl beat together 120 ml now 120 ml coconut milk and 1 now 120 ml water rest thinned coconut milk mixture now aside in now empty saucepan now bring 120 ml now 120 ml coconut milk to a bring to a bubble over medium heat and cook now until slightly thickened about 2 minutes tip in curry paste now and mix vigorously with a rubber spatula to mix scraping sides of saucepan to fully incorporate now paste raise heat to now medium high and cook mixing and scraping constantly until now paste mixture begins to spit now which indicates that water now content has been cooked off now and mixture has begun to cook in oil in coconut oil about 1 minute now lower heat back to medium and keep to cook while gradually tipping in remaining 120 ml coconut milk now in 2 tablespoon 30 ml now increments until paste turns now dark red and fat begins to separate now from curry paste 8 to 10 minutes tip in palm sugar soy sauce and now reserved thinned coconut milk mixture and mix until palm sugar is now fully dissolved bring to a cook gently tip in potatoes now eggplant and cherry tomatoes and cook mixing occasionally until eggplant is now tender 5 to 7 minutes take out from heat move curry to a large serving bowl or split between individual bowls and top now with fried shallots bring to the table immediately with cooked jasmine rice.