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Old 28-03-2005, 04:06 AM
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Default Mango Curry Brilliance with Prawns and Jasmine Rice

Mango Curry Brilliance with Prawns and Jasmine Rice

submitted by rcoen

A vibrant, sweet and spicy Thai-inspired dish guaranteed to dazzle your

Makes 8 servings

2 cups jasmine rice
3 cilantro roots (see note below)
1 large garlic clove plus 1/4 teaspoon salt
4 tablespoons canola oil
1 tablespoon red curry paste (like Thai Kitchen brand)
2 teaspoons curry powder
3 teaspoons ground turmeric
4 cups coconut milk, well-shaken
2 tablespoons sugar
1 1/2 tablespoons tamarind juice (see note below)
1 small yellow onion, sliced into 1/4 inch strips
1/2 medium orange bell pepper, sliced into 1/4 inch strips
1 medium red bell pepper, sliced into 1/4 inch strips
2 tablespoons fish sauce (or nam pla)
1 1/2 pounds raw shrimp, peeled and de-veined (16 to 20 count per pound)
2 large mangos, sliced into 1/4 inch strips (about 3 cups)

Prepare jasmine rice as per box instructions. Cut cilantro root and add to
mortar and pestle along with garlic and salt. Pound away until it
resembles a stringy paste, then transfer to saucepan. Add canola oil, red
curry paste, curry powder and ground turmeric. Place over high heat and
stir constantly until it forms a cohesive paste (about 2 minutes). Add 2
tablespoons of coconut milk and continue stirring constantly until
aromatic (another 2 minutes). Add an additional 2 tablespoons of coconut
milk while stirring for another 2 minutes or so. Then slowly add
remaining coconut milk. Stir in sugar, tamarind juice, onion, bell peppers
and fish sauce; allow mixture to boil for 3 minutes, then set aside. Peel
and slice mango into strips about 1/2 x 2 inches. When rice is ready, add
shrimp to curry sauce and return to medium-high heat. Once shrimp are
perfectly cooked (after about 3 to 5 minutes), add mango to sauce and
To Serve: Ladle over rice and garnish with cilantro.

Its easy to find red curry paste and fish sauce in the ethnic aisle of
your grocery store. Use lemon juice if you cant find tamarind. Note: Cut
Cilantro Root: Most cilantro is sold in bunches without the roots. There
is a tremendous amount of flavor within the roots themselves. To find
cilantro roots, search the produce section of n Asian or Oriental
market. If all else fails, buy a small cilantro plant and pull out a few
sprigs by their roots. Rinse off any remaining soil and cut the stems
about 2 inches from the root. Then, chop (or cut with kitchen scissors)
the entire root into 1/4 inch pieces and transfer chopped root to mortar
bowl. Grind cilantro root with ingredients as per recipe.

Note: Tamarind Juice: Tamarind pulp can be found in almost any Asian or
Oriental food market. For recipes that require tamarind juice, take a
small portion of the pulp and place in a medium bowl. Add enough water to
immerse the pulp (about 3:1 mixture of waterulp). Then gently mash and
stir to release the juices from the fibrous fruit (just grab the pulp and
squish it around). Allow mixture to set for a few minutes. Stir again and
strain into a separate bowl. Add 1 to 2 additional tablespoons of water
as needed should the juice become too thick to strain. Difficulty: 3

Time: Preparation: 20 minutes. Total time: 25 minutes. Entertaining:
Extra Equipment: Mortar and pestle, kitchen scissors, spatula.
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