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Shrimp curry with mango, lemongrass and a fragrant rice

Mains, Fish, Seafood & Shellfish

Simple, fast and delicious asian flavors!

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
  • Salt and pepper
  • Vegetable oil
  • Butter
Shrimp curry with mango, lemongrass and a fragrant 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.

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

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