Steps to Make Favorite Mild Red Curry with Prawns and Mango

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We hope you got benefit from reading it, now let's go back to mild red curry with prawns and mango recipe. You can cook mild red curry with prawns and mango using 32 ingredients and 14 steps. Here is how you achieve it.

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

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

Instructions 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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