Two items in abundance in Pattaya are prawns and green mangoes. This week the recipe combines these ingredients, plus a goodly percentage of chillies. If the recipe looks as if it will be too spicy for you, then cut the birds eyes by two thirds.
|Desiccated coconut||50 gm|
|Green prawns||800 gm|
|Onions (peeled, sliced)||2|
|Coriander (ground)||1 tbspn|
|Coriander (fresh, chopped as garnish)||½ bunch|
|Birds eye chillies||3|
|Cooking oil||2 tbspns|
|Coconut milk||½ cup|
|Salt to taste|
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.