Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, mild red curry with prawns and mango. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Mild Red Curry with Prawns and Mango is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Mild Red Curry with Prawns and Mango is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook mild red curry with prawns and mango using 32 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Mild Red Curry with Prawns and Mango:
- Make ready Curry Paste
- Prepare 5 ml Cumin Seeds
- Make ready 15 ml Coriander Seeds
- Take 5 ml Black Pepper, crushed
- Take 15 Pepperdews, diced
- Take 1 Jalapeno, deseeded and diced
- Make ready 7,5 ml Galangal power
- Take 3 dried Lime Leaves
- Prepare 6 Garlic cloves, peeled and diced
- Take 12 Spring Onions, chopped
- Get 15 ml Coriander stalks, diced
- Get 2 Lemon Grass, trimmed and diced
- Prepare 15 ml Shrimp Paste
- Get 10 ml Salt
- Get Prawns
- Take 30 ml Vegetable Oil
- Get 2400 g King or Queen Prawns
- Take 60 ml Honey
- Get 60 ml dark Soy Sauce
- Get Vegetables
- Prepare 90 ml Groundnut Oil
- Get Curry Paste
- Take 300 ml Chicken Stock
- Make ready 30 ml Fish Sauce
- Take 10 ml Palm Sugar
- Make ready 1 large Aubergine, diced
- Get 2 red Bell Peppers, sliced
- Take 2 Mangoes, peeled and diced
- Take Prepare Garnish
- Take 1 handful Coriander Leaves
- Make ready 1 Lime, cut into 8 slices
- Get 1 Spring Onion, sliced
Steps to make Mild Red Curry with Prawns and Mango:
- Prepare Curry Paste
- Toast Cumin and Coriander Seeds in a hot dry pan, tossing them on high heat until fragrant
- Put spices, Pepper, Pepperdews and Jalapeno with Galangal and Lime Leaves in food processor and pulse to combine
- Add remaining Curry Paste ingredients and blitz till smooth. Set aside the Curry Paste
- Prepare Prawns
- Grill Prawns in medium to hot oil, in batches, adding oil as required
- Once all Prawns are cooked, drizzle with Honey and Soy Sauce in a large Casserole
- Over medium to low heat, reduce Honey/Soy till syrupy glaze. Set aside
- Prepare Vegetables
- In large wok, over high heat, add Oil and Curry Paste. Fry for 1 to 2 minutes until Paste is fragrant.
- Pour in Chicken Stock and Coconut Milk and stir well
- Add Fish Sauce and Sugar and bring to gentle simmer
- Add vegetables and cook till tender. Add Mangoes. Taste vegetable Curry and adjust with Fish Sauce or Palm Sugar
- Plate and Garnish
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