Don’t ever throw away coriander stalks as they are bursting with flavour and are perfect for making a delicious paste to go in all manner of curries. Today I wanted to show you one of my Vietnamese inspired prawn curries that combine lemongrass, ginger, garlic, chilli, coriander stalks, jaggery (palm sugar – or you can just use caster sugar), fresh mangoes and coconut milk. To say it’s sublime would be an understatement. It is so downright delicious that you’ll be wanting to make it on repeat.
I always seem to have frozen prawns in my freezer as, once thawed, they are hugely versatile to make all manner of curries or prawn cakes and generally speaking I find that most people like prawns. I had some fresh mangoes and lemongrass that were needing to be eaten so I thought that I would work the recipe around my three main ingredients – prawns, mangoes and lemongrass.
My hand blender is back in action (rejoice – how I missed it) so it took no time to whizz up a paste that tasted of the exotic Far East. By adding a little coconut milk allowed the paste to become smooth, whilst retaining its thickness.
My mother-in-law modelled the mangoes and I bought king prawns that had already been deveined and peeled to save time. So all in all from start to finish this is definitely a 15 minutes tops kind of meal, unless you are slow at peeling and cutting up your mangoes, which in that case might add on another 5 minutes or so.
If you love prawns you might also like Bengali Chingri Maach or perhaps Keralan Prawn and Kokum or my Prawn and Tamarind Curry or if you buy prawns with shells on don’t forget to keep the shells and heads so that you can make a heavenly Prawn Bisque
Happy Easter All.
Vietnamese Prawn, Mango, Lemongrass and Coconut Curry
40g coriander stalks
2 lemongrass stalks, outer layers removed and finely chopped
1 red chilli
1 tsp ginger paste
1 tsp garlic paste
1 tsp jaggery/palm sugar or caster sugar
a little coconut milk from a 400ml tin
2 tbsp vegetable/coconut oil
15g shallots, finely sliced
1 tsp salt
700g king prawns, deveined and peeled
2 mangoes, cut into bite sized pieces
the remaining coconut mil from the 400ml tin
- Place all the paste ingredients into a hand blender and whizz them up to form a smooth paste. Adding a little of the coconut milk will loosen up the ingredients and help the paste to become smooth.
- In a deep pan or karahi add the oil and when it is hot add the shallots and salt. Move them around the pan for a couple of minutes, being careful not to let them burn.
- Now add the paste and simmer gently for 3-5 minutes before adding the rest of the coconut milk. Let the coconut milk heat up before adding the prawns.
- Move the prawns around the pan until they become pink. This will take no more than a few minutes. Simmer for an extra couple of minutes before adding the mango.
Serve with rice with some fresh lime on the side and a sprinkle of fresh coriander on the top.
If you like this recipe I am sure you will love my Butternut Squash, Lemongrass, Coconut and Coriander Curry
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