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Before you jump to Mild Red Curry with Prawns and Mango recipe, you may want to read this short interesting healthy tips about Are Superfoods Really As Good As They are Made Out To Be?.
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We hope you got insight from reading it, now lets go back to mild red curry with prawns and mango recipe. You can have mild red curry with prawns and mango using 32 ingredients and 14 steps. Here is how you do it.
The ingredients needed to cook Mild Red Curry with Prawns and Mango:
- Prepare of Curry Paste.
- Take 5 ml of Cumin Seeds.
- Get 15 ml of Coriander Seeds.
- Get 5 ml of Black Pepper, crushed.
- Get 15 of Pepperdews, diced.
- Take 1 of Jalapeno, deseeded and diced.
- Provide 7,5 ml of Galangal power.
- Provide 3 of dried Lime Leaves.
- You need 6 of Garlic cloves, peeled and diced.
- Prepare 12 of Spring Onions, chopped.
- Take 15 ml of Coriander stalks, diced.
- Provide 2 of Lemon Grass, trimmed and diced.
- Prepare 15 ml of Shrimp Paste.
- Prepare 10 ml of Salt.
- You need of Prawns.
- Use 30 ml of Vegetable Oil.
- Provide 2400 g of King or Queen Prawns.
- Prepare 60 ml of Honey.
- Use 60 ml of dark Soy Sauce.
- Get of Vegetables.
- Get 90 ml of Groundnut Oil.
- You need of Curry Paste.
- Take 300 ml of Chicken Stock.
- Use 30 ml of Fish Sauce.
- Get 10 ml of Palm Sugar.
- You need 1 of large Aubergine, diced.
- Prepare 2 of red Bell Peppers, sliced.
- Prepare 2 of Mangoes, peeled and diced.
- Take of Prepare Garnish.
- Take 1 handful of Coriander Leaves.
- Provide 1 of Lime, cut into 8 slices.
- Get 1 of Spring Onion, sliced.
Steps to make Mild Red Curry with Prawns and Mango:
- Prepare Curry Paste.
- Toast Cumin and Coriander Seeds in a hot dry pan, tossing them on high heat until fragrant.
- Put spices, Pepper, Pepperdews and Jalapeno with Galangal and Lime Leaves in food processor and pulse to combine.
- Add remaining Curry Paste ingredients and blitz till smooth. Set aside the Curry Paste.
- Prepare Prawns.
- Grill Prawns in medium to hot oil, in batches, adding oil as required.
- Once all Prawns are cooked, drizzle with Honey and Soy Sauce in a large Casserole.
- Over medium to low heat, reduce Honey/Soy till syrupy glaze. Set aside.
- Prepare Vegetables.
- In large wok, over high heat, add Oil and Curry Paste. Fry for 1 to 2 minutes until Paste is fragrant..
- Pour in Chicken Stock and Coconut Milk and stir well.
- Add Fish Sauce and Sugar and bring to gentle simmer.
- Add vegetables and cook till tender. Add Mangoes. Taste vegetable Curry and adjust with Fish Sauce or Palm Sugar.
- Plate and Garnish.
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