Well i mentioned in a post before that i enjoy cooking and make all different variety of curries,and i thought it was only fair that after taking a few recipe's from here i should give something back.
This is one of the first curries i tried and after a few tweeks here and there i came up with this, personally i love it as does the wife, so i hope if you guys like curry and have a try you will like it to
Ingredients
1x15ml wok oil
1 spring onion finely chopped
Red thai curry paste to taste, i always use my own but the result is pretty good with a good quality shop one
400g of butternut and sweet potato cubes
250ml of cocnut milk
225ml chicken stock
3 teaspoons of fish sauce (nam pla)
200g of raw king prawns
3 tablespoons of chopped fresh coriander
1 teaspoon lime juice
225g mango cubes, you may want a little less but we love mango
Method
1 - Heat the wok oil in a large pan,i find a wok is just the right size and gently fry spring onion for a minute then add curry paste
2- Slowly Whisk in the coconut milk chicken stock and fish sauce and then bring it to the boil
3- Put i the butternut squash and sweet potato and mango and partially cover, and let simmer for around 15 mins or so or until the potato is tender
4- Rinse the prawns under running tap water and then add them to the wokand let the sauce come back to the boil add the lime and cook for a further minute until prawns turn pink
5- serve with rice and sprinkle with the coriander
I would say that makes enough for 3 maybe 4 average servings but myself and the wife usually have a plate full and i finish the rest of for supper
In the pot getting cooked
(http://i666.photobucket.com/albums/vv29/MATTY198111/food/002-1.jpg)
all served for to be eating
(http://i666.photobucket.com/albums/vv29/MATTY198111/food/0032.jpg)
Thats what Im talking about. Nice pic. Look great. :)
Looks excellent Amigo Smoker! 8)
I'll bookmark this for sure. ;)
Mike
That looks fantastic! Now what is this ml and gram nonsense?? ;D ;D
Quote from: squirtthecat on April 15, 2012, 03:44:03 PM
That looks fantastic! Now what is this ml and gram nonsense?? ;D ;D
Ah i forgot that most on here were from the states, what measurements do you guys use for weight and liquid and i will change it all for you
Ive seen a qt used alot which i gather is a quarter but a quarter of what i have no idea haha
mat
Looks and sounds Great, thanks for the recipe. I think QT might be Quart in liquid measurement.
Looks great, and the ingredients are simple. And it's gluten free so it can be certified in our house. Will try it. And metric is the way to go.
Love Thai food and this looks great! Thanks
This does look good, and I will have to put it on my to make list. Mangoes are fairly cheap lately; going for around $1.00 - $1.25 each.
Also here in the States we call fresh coriander cilantro. That I may either leave out or reduce a lot. :)
Quote from: Habanero Smoker on April 16, 2012, 01:45:03 AM
This does look good, and I will have to put it on my to make list. Mangoes are fairly cheap lately; going for around $1.00 - $1.25 each.
Also here in the States we call fresh coriander cilantro. That I may either leave out or reduce a lot. :)
yeah i love the coriander / cilantro, and everytime i make a curry i seem to add more and more ::)
If you guys do make it,i would like to say if you make the curry except adding the prawns and leave it in the fridge over night, then just re-heat and add prawns it will taste even better
mat p.s im havinng it for tea tonight as my mouth is watering :)
Looks deelish
Quote from: Habanero Smoker on April 16, 2012, 01:45:03 AM
This does look good, and I will have to put it on my to make list. Mangoes are fairly cheap lately; going for around $1.00 - $1.25 each.
Also here in the States we call fresh coriander cilantro. That I may either leave out or reduce a lot. :)
I am not much of a fan of cilantro either. Love mangoes though, but I suspect that in order to get the true flavors to come through you might need tree ripe mangoes which are hard to come by in the US unless you live in southern FL. Tree ripe have much more flavor and are generally naturally sweeter.
I agree with you on the mangoes, but I've been having pretty good luck with recently purchased mangoes, and letting them continue to ripen. I purchased a couple a few weeks ago, had to let them ripen 3 - 4 more days in a paper bag, and made a mango salsa to top a planked grill salmon. I did add some cilantro to that salsa, but reduced the amount that the recipe called for.
I purchased two yesterday and waiting for them to get a little more ripe. Then I will make the recipe. At this time I'm not sure if I will completely replace the cilantro with Italian parsley, or just reduce the cilantro.
Some things just do not taste right without some cilantro. I like a little in salsa, but only a little. When I get around to this dish I plan to go with about 1/3 the amount of cilantro that is called for.
I think that is what I will do, cut it down to 1/3. Over the past couple of years I have been trying to build up my tolerance for cilantro and cumin. Hopefully the mangoes are ripe enough for me to try this recipe today.
the picture has alot more cilantro than the recipe asks for
not sure how much i usually just pile it on haha