Name: Prawn and green mango curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 tbsp coconut oil (see note) or peanut oil; 3 golden shallots, thinly sliced; 2 cloves of garlic, finely chopped; 6 large green chillies, halved lengthways; 8 curry leaves; 2 small green mangoes, cheeks removed, peeled and thinly sliced; 400 ml coconut milk; 2 tsp ground cumin; 1 tsp each of ground chilli and ground turmeric; 400 ml coconut cream; 50 gm pea eggplants (see note); 60 ml fish sauce, or to taste (¼ cup); 24 medium green prawns, peeled, tails intact and intestinal tracts removed; To serve: coriander sprigs and steamed rice

Prawn and green mango curry

Australian Gourmet Traveller Asian-style recipe for prawn and green mango curry

Serves 6

Prep

15M

Cook

30M

Total

45M

This sour-salty curry is also great served at room temperature or even cold (but not refrigerated).

Ingredients

2 tbsp coconut oil (see note) or peanut oil

3 golden shallots, thinly sliced

2 cloves of garlic, finely chopped

6 large green chillies, halved lengthways

8 curry leaves

2 small green mangoes, cheeks removed, peeled and thinly sliced

400 ml coconut milk

2 tsp ground cumin

1 tsp each of ground chilli and ground turmeric

400 ml coconut cream

50 gm pea eggplants (see note)

60 ml fish sauce, or to taste (¼ cup)

24 medium green prawns, peeled, tails intact and intestinal tracts removed

To serve: coriander sprigs and steamed rice

Method

Main

1.Heat oil in a heavy-based saucepan over medium heat, add shallot, garlic, green chilli and curry leaves and cook for 5-10 minutes or until shallot is soft and mixture is fragrant. Add mango and coconut milk, bring to the boil, then add spices and simmer for 5-10 minutes or until mango is just tender.

2.Add coconut cream, eggplants and fish sauce and simmer for 2-3 minutes, then add prawns and cook for another 2-3 minutes or until prawns are just pink. Adjust seasoning, adding more fish sauce if necessary, stir in coriander and serve with steamed rice.