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

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, mild red curry with prawns and mango. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mild Red Curry with Prawns and Mango is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Mild Red Curry with Prawns and Mango is something that I have loved my whole life.

Brits are discovering this new way to earn more income that is Changing The UK ecomony. Perfect Supplement To Give You The Competitive Edge - Achieve More Today Drain the prawns under running water to remove excess ice and tumble them in to the pan, letting the sauce come back to the boil. When it does, add the lime juice and diced mango and cook for another minute or so until the prawns are cooked through. Mild Red Curry with Prawns and Mango Making your own curry paste means you can control the heat.

To begin with this recipe, we have to first prepare a few components. You can cook mild red curry with prawns and mango using 32 ingredients and 14 steps. Here is how you can achieve that.

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

Place the wok over a high heat and bring the mixture to the boil. Add the mango, coconut milk and tamarind paste and stir to combine. Bring the mixture back to the boil, then add the prawns. A classic, creamy korma-spiced curry with fresh king prawns and sweet, juicy mango.

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

Bring the mixture back to the boil, then add the prawns. A classic, creamy korma-spiced curry with fresh king prawns and sweet, juicy mango. A light coconut-based curry flavoured with coriander, turmeric, cumin and lime. Spice up your mid-week meals with a curry in a hurry - throw in a handful of spices with shellfish, tomatoes. When the coconut slices are lightly browned, fry ground turmeric, ground coriander and red chili powder.

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