Red Prawn & Mango Curry - Week 2, 2017

Starting the year off with all my favourites cocktail ✓ now it's curry time!  This thermomix red prawn and mango curry is now one of my favourite curries!  This recipe was inspired by Janet, a ThermoFunky who asked me if I could convert a family favourite of hers.  I'm always up for a good curry, so I jumped at the opportunity!  :)

If you enjoy a curry this is both sweet and has a soft little kick.  If you prefer more of a kick then simply adjust your Red Thai Curry Paste and likewise if you prefer a mild curry.

Like any good curry leaving it develop over night makes it even more delicious!  If you have any left over curry sauce don't let that go to waste, freeze it for when you might need a single serve for lunch with some shredded chicken.

If you're not a seafood fan, this also works well with chicken.

Inspired by Janet & Nigella

Red Prawn & Mango Curry – ThermoFun

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Ingredients

• 2 spring onions, quartered
• 2 tablespoon red Thai curry paste (or to taste)
• 20g olive oil
• 200g coconut cream
• 250g chicken stock (made from concentrate) or 30g TM vegetable stock concentrate and 220g boiling water
• 2 teaspoon fish sauce
• 350g sweet potatoes, peeled and cubed
• ½ red or green capsicum, thinly sliced by hand
• 650g raw peeled prawns
• 1 tablespoon lime juice
• 150g mango, frozen cubed

Garnish

• handful fresh coriander

Instructions

1. Place spring onions, curry paste and oil into TM bowl and chop 3 sec / speed 8.
2. Scrape down and sauté 3 mins / Varoma / speed 1 / MC off.
3. Add coconut cream, stock and fish sauce and cook 2 mins / 100°C / speed 1.
4. Add sweet potato and cook 15 mins / 100°C / speed 1 / Reverse.
5. Add capsicum, prawns, lime juice and mango and cook 3 mins / 100°C / speed 1 / Reverse.
6. Serve over plain rice or wide rice noodles and sprinkle with coriander.

Notes

Chicken can be used in place of prawns. Add cubed chicken thighs at step 2.

Frozen mango is best used in this recipe, as fresh mango seems to disintegrate.

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