Prawn, Lemon Grass & Mango Curry
Cook time is 15minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 2tablespoons vegetable oil
- 2 cloves garlic, finely chopped
- 2 shallots, thinly sliced
- 1 carrot, peeled and cut into thin matchsticks
- 1 lemon grass stalk, 8 cm length, finely chopped,trimmed
- 1 red chilli, deseeded and chopped
- 1tablespoons hot curry powder
- 1 1/4 cup canned coconut milk
- 3/4 cup water
- 1tablespoons fish sauce
- 1kilograms raw king prawns, peeled and deveined, with tails left on
- 300grams mango, cut into 1.5 cm cubes
- 5-8 leaves Thai basil (to garnish)
- 1 cup steamed jasmine rice (to serve)
Method
Step 1 of 3
Heat the oil in a heavy-based saucepan, add the garlic, shallots and carrot and cook over a medium heat, stirring occasionally, for 1-2 minutes until softened. Add the lemon grass, red chilli and curry powder and cook for a further 3 minutes or until fragrant.
Step 2 of 3
Pour in the coconut milk, measurement water and fish sauce and bring to a simmer. Cook for 5 minutes, then reduce the heat to medium-low, stir in the prawns and mango and simmer gently, partially covered, for 5 minutes or until the prawns turn pink and are cooked through.
Step 3 of 3
Ladle into warm bowls, scatter with Thai basil leaves and serve with steamed jasmine rice.
Categories
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