Mango Prawn Curry

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Pattaya supermarkets have prawns and green mangoes. This week’s recipe combines these ingredients, and is spicy. You have been warned.

Cooking Method

Peel and de-vein the prawns and set aside.

Add just enough boiling water to the desiccated coconut to moisten it. In a food processor, place the coconut, the birds eye chillies and the ground coriander. Process until it is reduced to a smooth paste.

In a saucepan add the oil and gently fry the onions till transparent. Add the coconut paste and fry over a low heat for around ten minutes, stirring occasionally.

Peel the green mangoes and cut the flesh into 2 cm cubes.

Add the water, salt, turmeric and mango and simmer for another ten minutes.

Now add the thick coconut milk and the prawns, cooking gently for a few minutes until the prawns turn pink. (Do not overcook the prawns or they will go “rubbery”.)

Place in a serving dish and serve with rice.

Ingredients(serves 4)
Desiccated coconut50 gm
Green prawns800 gm
Green mangoes2
Onions (peeled, sliced)2
Coriander (ground)1 tbspn
Coriander
(fresh, chopped as garnish)½ bunch
Birds eye chillies3 (or less if you do
not want too spicy)
Cooking oil2 tbspns
Turmeric½ tspn
Coconut milk½ cup
Water500 ml
Salt to taste