Easiest Method to Producing Yummy Mild Red Curry with Prawns and Mango

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Mild Red Curry with Prawns and Mango

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Here are the ingridients that are needed to serve a heavenly Mild Red Curry with Prawns and Mango:

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

Done with the ingridients? Here are the sequences on preparing 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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