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 coconut 50 gm
Green prawns 800 gm
Green mangoes 2
Onions (peeled, sliced) 2
Coriander (ground) 1 tbspn
Coriander
(fresh, chopped as garnish) ½ bunch
Birds eye chillies 3 (or less if you do
not want too spicy)
Cooking oil 2 tbspns
Turmeric ½ tspn
Coconut milk ½ cup
Water 500 ml
Salt to taste