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Mango curry with rice and prawns

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Ingredients for 4 servings:

  • 500 g shrimp(s)
  • 1 mango(s), peeled, cut into pieces
  • 1 eggplant(s), cut into pieces
  • 1 stalk(s) leek, cut into rings
  • 1 can pineapple, pieces
  • 1 piece(s) ginger root, about thumb-sized, cut into sticks
  • 3 cloves garlic, sliced
  • 2 cans of coconut milk, 400 g each
  • Curry paste, green

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Sauté the vegetables and shrimp separately and set aside. Sauté the pineapple and mango, add the garlic and ginger, and sauté. Add the remaining vegetables, pour in the pineapple juice, and simmer gently. Add the coconut milk and reduce. Season with green curry paste, if desired. Finally, stir in the shrimp and serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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