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Mild Red Curry with Prawns and Mango
Mild Red Curry with Prawns and Mango

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We hope you got benefit from reading it, now let’s go back to mild red curry with prawns and mango recipe. You can cook mild red curry with prawns and mango using 32 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to prepare Mild Red Curry with Prawns and Mango:
  1. Provide Curry Paste
  2. Get 5 ml Cumin Seeds
  3. Provide 15 ml Coriander Seeds
  4. Prepare 5 ml Black Pepper, crushed
  5. Prepare 15 Pepperdews, diced
  6. Get 1 Jalapeno, deseeded and diced
  7. Prepare 7,5 ml Galangal power
  8. Prepare 3 dried Lime Leaves
  9. Take 6 Garlic cloves, peeled and diced
  10. Prepare 12 Spring Onions, chopped
  11. Take 15 ml Coriander stalks, diced
  12. Get 2 Lemon Grass, trimmed and diced
  13. Get 15 ml Shrimp Paste
  14. Provide 10 ml Salt
  15. You need Prawns
  16. Use 30 ml Vegetable Oil
  17. Provide 2400 g King or Queen Prawns
  18. Use 60 ml Honey
  19. Provide 60 ml dark Soy Sauce
  20. Provide Vegetables
  21. Use 90 ml Groundnut Oil
  22. Take Curry Paste
  23. Use 300 ml Chicken Stock
  24. Use 30 ml Fish Sauce
  25. Prepare 10 ml Palm Sugar
  26. Get 1 large Aubergine, diced
  27. Take 2 red Bell Peppers, sliced
  28. Take 2 Mangoes, peeled and diced
  29. Get Prepare Garnish
  30. Get 1 handful Coriander Leaves
  31. Take 1 Lime, cut into 8 slices
  32. Provide 1 Spring Onion, sliced
Instructions to make Mild Red Curry with Prawns and Mango:
  1. Prepare Curry Paste
  2. Toast Cumin and Coriander Seeds in a hot dry pan, tossing them on high heat until fragrant
  3. Put spices, Pepper, Pepperdews and Jalapeno with Galangal and Lime Leaves in food processor and pulse to combine
  4. Add remaining Curry Paste ingredients and blitz till smooth. Set aside the Curry Paste
  5. Prepare Prawns
  6. Grill Prawns in medium to hot oil, in batches, adding oil as required
  7. Once all Prawns are cooked, drizzle with Honey and Soy Sauce in a large Casserole
  8. Over medium to low heat, reduce Honey/Soy till syrupy glaze. Set aside
  9. Prepare Vegetables
  10. In large wok, over high heat, add Oil and Curry Paste. Fry for 1 to 2 minutes until Paste is fragrant.
  11. Pour in Chicken Stock and Coconut Milk and stir well
  12. Add Fish Sauce and Sugar and bring to gentle simmer
  13. Add vegetables and cook till tender. Add Mangoes. Taste vegetable Curry and adjust with Fish Sauce or Palm Sugar
  14. Plate and Garnish

It makes the curry tangy and irresistible. Add the mangoes to the sauce along with prawns and enough salt. Thai Mango Chicken Red Curry with Coconut Rice Quick and Easy. Making Thai-style food at home doesn't have to be hard or fussy! But I promise there isn't an overt, weird, strong coconut vibe going on here.

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