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home > recipes > seafood > mango curry brilliance with prawns and jasmine rice
A vibrant, sweet and spicy Thai-inspired dish guaranteed to dazzle your senses. Makes 8 servings 2 cups jasmine rice 3 cilantro roots (see note below) 1 large garlic clove plus 1/4 teaspoon salt 4 tablespoons canola oil 1 tablespoon red curry paste (like Thai Kitchen brand) 2 teaspoons curry powder 3 teaspoons ground turmeric 4 cups coconut milk, well-shaken 2 tablespoons sugar 1 1/2 tablespoons tamarind juice (see note below) 1 small yellow onion, sliced into 1/4 inch strips 1/2 medium orange bell pepper, sliced into 1/4 inch strips 1 medium red bell pepper, sliced into 1/4 inch strips 2 tablespoons fish sauce (or nam pla) 1 1/2 pounds raw shrimp, peeled and de-veined (16 to 20 count per pound) 2 large mangos, sliced into 1/4 inch strips (about 3 cups) Prepare jasmine rice as per box instructions. Cut cilantro root and add to mortar and pestle along with garlic and salt. Pound away until it resembles a stringy paste, then transfer to saucepan. Add canola oil, red curry paste, curry powder and ground turmeric. Place over high heat and stir constantly until it forms a cohesive paste (about 2 minutes). Add 2 tablespoons of coconut milk and continue stirring constantly until aromatic (another 2 minutes). Add an additional 2 tablespoons of coconut milk while stirring for another 2 minutes or so. Then slowly add remaining coconut milk. Stir in sugar, tamarind juice, onion, bell peppers and fish sauce; allow mixture to boil for 3 minutes, then set aside. Peel and slice mango into strips about 1/2 x 2 inches. When rice is ready, add shrimp to curry sauce and return to medium-high heat. Once shrimp are perfectly cooked (after about 3 to 5 minutes), add mango to sauce and serve. To Serve: Ladle over rice and garnish with cilantro. Variations: Its easy to find red curry paste and fish sauce in the ethnic aisle of your grocery store. Use lemon juice if you cant find tamarind. Note: Cut Cilantro Root: Most cilantro is sold in bunches without the roots. There is a tremendous amount of flavor within the roots themselves. To find cilantro roots, search the produce section of an Asian or Oriental market. If all else fails, buy a small cilantro plant and pull out a few sprigs by their roots. Rinse off any remaining soil and cut the stems about 2 inches from the root. Then, chop (or cut with kitchen scissors) the entire root into 1/4 inch pieces and transfer chopped root to mortar bowl. Grind cilantro root with ingredients as per recipe. Note: Tamarind Juice: Tamarind pulp can be found in almost any Asian or Oriental food market. For recipes that require tamarind juice, take a small portion of the pulp and place in a medium bowl. Add enough water to immerse the pulp (about 3:1 mixture of water:pulp). Then gently mash and stir to release the juices from the fibrous fruit (just grab the pulp and squish it around). Allow mixture to set for a few minutes. Stir again and strain into a separate bowl. Add 1 to 2 additional tablespoons of water as needed should the juice become too thick to strain. Difficulty: 3 Time: Preparation: 20 minutes. Total time: 25 minutes. Entertaining: Excellent! Extra Equipment: Mortar and pestle, kitchen scissors, spatula.

Mango Curry Brilliance with Prawns and Jasmine Rice


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(posted March 23, 2005)

A vibrant,
sweet and spicy Thai-inspired dish guaranteed to dazzle your senses.

Makes 8 servings

2 cups jasmine
rice
3
cilantro roots (see note below)
1 large
garlic clove plus 1/4 teaspoon salt
4 tablespoons
canola oil
1 tablespoon red
curry paste (like Thai Kitchen brand)
2 teaspoons
curry powder
3 teaspoons ground
turmeric
4 cups
coconut milk, well-shaken
2 tablespoons
sugar
1 1/2 tablespoons
tamarind juice (see note below)
1 small yellow
onion, sliced into 1/4 inch strips
1/2 medium
orange bell pepper, sliced into 1/4 inch strips
1 medium
red
bell pepper, sliced into 1/4 inch strips
2 tablespoons
fish sauce (or nam pla)
1 1/2 pounds
raw shrimp, peeled and de-veined (16 to 20 count per pound)
2 large mangos, sliced into 1/4 inch strips (about 3 cups)

Prepare jasmine
rice as per box instructions.
Cut
cilantro root and add to mortar and
pestle along with garlic and salt. Pound away until it resembles a stringy paste, then transfer to saucepan. Add canola oil, red
curry paste, curry powder and ground turmeric. Place over high heat and stir constantly until it forms a cohesive paste (about 2 minutes).
Add 2 tablespoons of
coconut milk and continue stirring constantly until aromatic (another 2 minutes). Add an additional 2 tablespoons of coconut milk while stirring for another 2 minutes or so. Then slowly add remaining coconut milk. Stir in sugar, tamarind juice, onion, bell peppers and fish sauce; allow mixture to boil for 3 minutes, then set aside.
Peel and slice mango into strips about 1/2 x 2 inches. When rice is ready, add shrimp to
curry sauce and return to medium-high heat. Once shrimp are perfectly cooked (after about 3 to 5 minutes), add mango to sauce and serve.

To Serve:
Ladle over
rice and garnish with cilantro.

Variations:
Its easy to find red
curry paste and fish sauce in the ethnic aisle of your grocery store. Use lemon juice if you cant find tamarind.

Note:
Cut
Cilantro Root: Most cilantro is sold in bunches without the roots. There is a tremendous amount of flavor within the roots themselves. To find cilantro roots, search the produce section of an Asian or Oriental market. If all else fails, buy a small cilantro plant and pull out a few sprigs by their roots. Rinse off any remaining soil and cut the stems about 2 inches from the root. Then, chop (or cut with kitchen scissors) the entire root into 1/4 inch pieces and transfer chopped root to mortar bowl. Grind cilantro root with ingredients as per recipe.

Note:
Tamarind Juice: Tamarind pulp can be found in almost any Asian or Oriental food market. For recipes that require tamarind juice, take a small portion of the pulp and place in a medium bowl. Add enough water to immerse the pulp (about 3:1 mixture of water:pulp). Then gently mash and stir to release the juices from the fibrous fruit (just grab the pulp and squish it around). Allow mixture to set for a few minutes. Stir again and strain into a separate bowl. Add 1 to 2 additional tablespoons of water as needed should the juice become too thick to strain.

Difficulty: 3
Time: Preparation: 20 minutes. Total time: 25 minutes.
Entertaining: Excellent!
Extra Equipment:
Mortar and
pestle, kitchen scissors, spatula.


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