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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 insight from reading it, now let’s go back to mild red curry with prawns and mango recipe. To make mild red curry with prawns and mango you only need 32 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to make 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. Provide 15 Pepperdews, diced
  6. Get 1 Jalapeno, deseeded and diced
  7. You need 7,5 ml Galangal power
  8. Use 3 dried Lime Leaves
  9. Prepare 6 Garlic cloves, peeled and diced
  10. Prepare 12 Spring Onions, chopped
  11. You need 15 ml Coriander stalks, diced
  12. Use 2 Lemon Grass, trimmed and diced
  13. Take 15 ml Shrimp Paste
  14. Prepare 10 ml Salt
  15. Prepare Prawns
  16. Take 30 ml Vegetable Oil
  17. Take 2400 g King or Queen Prawns
  18. Prepare 60 ml Honey
  19. Take 60 ml dark Soy Sauce
  20. Get Vegetables
  21. Provide 90 ml Groundnut Oil
  22. Get Curry Paste
  23. Get 300 ml Chicken Stock
  24. Provide 30 ml Fish Sauce
  25. Prepare 10 ml Palm Sugar
  26. Prepare 1 large Aubergine, diced
  27. Provide 2 red Bell Peppers, sliced
  28. Use 2 Mangoes, peeled and diced
  29. Take Prepare Garnish
  30. You need 1 handful Coriander Leaves
  31. Provide 1 Lime, cut into 8 slices
  32. Prepare 1 Spring Onion, sliced
Steps 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

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