Prawn and Mango Curry


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.

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
Cooking oil 2 tbspns
Turmeric ½ tspn
Coconut milk ½ cup
Water 500 ml
Salt to taste

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.