How to cook a Fiery Mango Prawn Curry & Thai Jasmine Rice using my Recipe with The Olive Architects Fiery Mango Olive Oil
Ingredients
- King Prawns
- Mango
- The Olive Architects Fiery Mango Olive Oil
- Fresh Lemongrass
- Tinned Coconut Milk
- Turmeric
- Ground Cumin
- Paprika
- Chilli
- Red Pepper
- White Pepper
- Salt
- Shallots
- Palm Sugar
- Fresh Garlic
- Lime Juice
- Lime
- Coriander
- Fresh Ginger
- Fish Sauce
How to make: Fiery Mango & Prawn Curry
- Roughly chop all the ingredients apart from the prawns.
- De-vein the prawns – you can do this by making a shallow cut along the back of the prawn with a small, sharp knife and gently pulling out the dark vein using the knife tip or your fingers. Discard of this it’s yucky.
- Wash rice and cook on a low heat until done (I measure 1.5 cups water to 1 cup of rice) You can add salt to the water if preferred.
- Add the garlic, coriander, turmeric, chilli, shallots, lemongrass, fish sauce, paprika, a sprinkle of palm sugar, white pepper, salt, lime juice, ginger, ground cumin and fiery mango oil to a food processor then blend into a paste.
- Add your curry paste to a pan and cook for 5-6 mins on medium heat until browned.
- Add the mango pieces to your browned paste then, after approx 5 mins add the coconut milk and cook until it starts simmering.
- Add the prawns, prawns should be just cooked, cooking for too long will give the prawns a tough texture (unless you like this).
- Once the prawns are cooked to your liking, garnish with coriander and chillies and serve with lime wedges and the jasmine rice.
I hope you enjoyed using my Fiery Mango & Prawn Curry Recipe! Let me know what you think โบ๏ธ
