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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mild red curry with prawns and mango. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Red Prawn and Mango Curry in Advance. This recipe, though simple, gave me the inspirational mango ingredient. Gives the curry the sweetness it needs through natural sugars, rather than refined.

Mild Red Curry with Prawns and Mango is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Mild Red Curry with Prawns and Mango is something which I have loved my entire life.

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

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

This prawn and mango curry is best served with a generous helping of fluffy rice and some warm naan bread. Ever since my visit to the Groves Grown Tropical Fruit farm which I babbled about in the Coconut Shrimp/Prawns with Spicy Thai Mango Sauce recipe I shared a couple. Raw mangoes impart a light tangy flavor to the curry dish while coconut milk imparts a creamy texture to the dish. Prawns are very nutritious, rich in protein and other vital nutrients.

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

You can explore a well detailed recipe here that can be easily prepared at home. Discover many more dinner ideas for two at Tesco Real Food. A classic, creamy korma-spiced curry with fresh king prawns and sweet, juicy mango. So Jeff went to the store instead, and he bought steaks. I'm still learning to like steak, but I figured that the best steaks would be from a book titled "MEAT." Which is fitting, because the same roof deck was the site of my going-away party when we moved to London.

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