Ingredients
Red Thai Prawn and Mango Curry
- 2 spring onions roughly chopped
- 20 grams coconut oil
- 50 grams TM Thai Red Curry Paste, EDC page 38
- 400 grams coconut milk
- 20 grams fish sauce
- 500 grams water
- 2 tbsp TM vegetable stock
- 350 grams basmati rice, washed
- 500 grams Butternut Pumpkin, diced
- 500 grams King Prawns, raw and peeled
- 200 grams Mango, diced
- 60 grams Fresh Coriander, chopped
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place spring onions into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
2. Add coconut oil and thai red curry paste and saute 3mins/Varoma/speed 1.
3. Add coconut milk, fish sauce, water and TM vegetable stock to mixing bowl. Place rice in simmering basket and rinse until water runs clear. Insert simmering basket. Place butternut pumpkin in Varoma dish. Place Varoma into position. Cook 25mins/Varoma/spped 1.
4. Add mango to Varoma dish. Arrange prawns on Varoma tray and place Varoma into position. Cook 10mins/Varoma/speed 1.
5. Transfer rice, prawns, pumpkin and mango to ThermoServer then pour over sauce. Sprinkle with chopped coriander.
Tip
You could cook, prawns, pumpkin and mango in the mixing bowl and exclude rice to add more flavour. Cook rice separately.
Thermomix Model
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Recipe is created forTM 31
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Comments
Tasty easy recipe which I halved for two persons. I would also add garlic & some chilli as well as putting some chopped coriander on top before serving.
Very tasty, loved the prawns steamed, I added garlic & chilli. i halved the recipe but used 400 g of coconut milk as husband loves plenty of sauce. Will be making this again
Definitely recommend this. Very easy and delicious.
Absolutely tasty. Cooking the rice in the basket in the curry made it very delicious. Very easy to cook. Recommend this thoroughly.
Very easy to make, lovely tasting, highly recommended, could perhaps add some chilli and garlic but I suppose that is just personal taste :0)