Mango Curry Brilliance with Prawns and Jasmine Rice
 
a vibrant, sweet and spicy thai-inspired dish guaranteed to dazzle your 
senses. 
 
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 
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 serve. 
 
to serve: 
ladle over rice and garnish with cilantro. 
 
variations: 
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 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. 
 
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 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 
dairyfreegourmet.com 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 6289) Mirror: rec.food.recipes: Wed, Sep 8, 2004


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