Steps to Prepare Any-night-of-the-week Mild Red Curry with Prawns and Mango

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The ingredients needed to make Mild Red Curry with Prawns and Mango:

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

Steps to make 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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