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Shrimp curry with mango, lemongrass and a fragrant rice

MAINS, Fish, Seafood & Shellfish

Simple, fast and delicious asian flavors!

Note

Be careful when seasoning, this dish can be very spicy!

Ingredients

Recipe for 4 persons

Shrimp curry

2 Clove(s)

Chopped garlic

2 Unit(s)

French shallot

1 Unit(s)

Carrot

0.50 Stem

Lemongrass

1 Unit(s)

Red hot chili

1 Tbsp

Curry powder

300 Ml

Coconut milk

200 Ml

Water

4 Unit(s)

Yellow mango

1 Tbsp

Fish sauce nuoc-mâm

1 Kg

Peeled medium shrimps, tail-on

6 Leaf(ves)

Thai basil

12 Leaf(ves)

Fresh cilantro

Jasmine rice

225 Gr

Jasmine rice

Preparation time: 30 min

Plating

You can use 2 separate bowls for the rice and the curry.
Garnish with Thai basil and cilantro.
Otherwise, place the rice on the bottom of a plate, with a slight well in the center and place the curry on top.
Garnish with Thai basil and cilantro.
Jasmine rice

In a sauce pot of boiling water, add the rice and cook for 8-10 minutes. Strain and then transfer to a bowl. Add the butter, mix and season to taste. Set aside.
Shrimp curry

In a sauce pot, heat the vegetable oil and then sweat the garlic, shallots and carrot matchsticks for 1-2 minutes on medium heat, stirring occasionally.
Add the lemongrass, red pepper and curry powder. Cook for another 3 minutes.
Add the coconut milk, the water and the fish sauce and then let simmer for 5 minutes.
Add the shrimp and mango and partially cover with a lid.
Let cook for 5 minutes or until the shrimp is cooked through.
Preparation

Slice the French shallots.
Peel and cut the carrots into matchsticks.
Finely chop and mince the lemongrass.
Remove the seeds and chop the red pepper.
Peel the mangoes and cut the flesh into cubes.
Clean and pluck the leaves from the fresh herbs.