Mango Curry Brilliance with Prawns and Jasmine Rice
a vibrant, sweet and spicy thai-inspired dish guaranteed to dazzle your 
makes 8 servings 
2 cup  jasmine rice
3   cilantro roots (see note below)
1 large  garlic clove plus 1/4 teaspoon salt
4 Tbsp  canola oil
1 Tbsp  red curry paste (like thai kitchen brand)
2 tsp  curry powder
3 tsp  ground turmeric
4 cup  coconut milk, well-shaken
2 Tbsp  sugar
1-1/2 Tbsp  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 Tbsp  fish sauce (or nam pla)
1-1/2 lb.  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 
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 serve. 
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. 
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 an 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. 
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 water:pulp). 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: excellent! 
extra equipment: mortar and pestle, kitchen scissors, spatula. 
elegant dairy-free entertaining by patricia morales fine, m.d 
personal chef brian koning 
chef2chef recipe club member forum: 
archive: at: 
(ID: 6289) Mirror: Wed, Sep 8, 2004

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