Thai-Style Prawn and Mango Curry

Mangoes are readily available now, and as you know I like to cook and eat by the seasons. This delicious curry is often on the menu in our Easy Asian Dinner Party Cooking Class and is always well received. Look for a firm but ripe mango (you want the cubes to maintain their shape in the curry). To save yourself time, you can buy pre-peeled raw prawns, but look for the Aussie ones as they are of a superior quality to those imported from Asia. For wine pairing, I recommend either a Rosé or a Sauvignon Blanc.

Ingredients (serves 4, or more if part of a banquet):
400ml coconut milk
500g peeled green (raw) prawns
1 large ripe but firm mango, cut into 2cm cubes
1 cup coriander leaves, firmly packed
Curry Paste
2-4 birds eye chillies, deseeded and roughly chopped (see our video to learn how to easily deseed a chilli)
4 cloves garlic, peeled
2 Asian shallots or 1 small red onion, peeled and roughly chopped
4cm piece fresh ginger, peeled and roughly chopped
2 limes, zest finely grated and juiced (see our video to learn how to easily zest citrus)
1 tablespoon grated palm sugar or brown sugar
1½ teaspoons shrimp paste (known as belacan or terasi, available from Asian grocers or the Asian section of most supermarkets)
1 tablespoon fish sauce

Method (30 minutes):
1. For the curry paste: place all the curry paste ingredients in a food processor or blender and process until it resembles a paste.
2. Place the coconut milk into the saucepan or wok together with the curry paste and bring to the boil over a medium-high heat, stirring occasionally. Boil for 10 minutes or until it has thickened somewhat.
3. Add the prawns and cook for 3-4 minutes, or until the prawns are almost cooked through.
4. Add the mango and cook for a further 2 minutes.
5. Stir through the coriander leaves and taste for seasoning, adding a little more sugar, fish sauce or lime juice if necessary.
6. Serve with steamed jasmine rice.

 

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