Mango Curry Brilliance with Prawns and Jasmine Rice

A vibrant, sweet and spicy Thai-inspired dish guaranteed to dazzle your
senses.

Makes 8 servings

2 cups jasmine rice
3 cilantro roots (see note below)
1 large garlic clove plus 1/4 teaspoon salt
4 tablespoons canola oil
1 tablespoon red curry paste (like Thai Kitchen brand)
2 teaspoons curry powder
3 teaspoons ground turmeric
4 cups coconut milk, well-shaken
2 tablespoons sugar
1 1/2 tablespoons tamarind juice (see note below)
1 small yellow onion, sliced into 1/4 inch strips
1/2 medium orange bell pepper, sliced into 1/4 inch strips
1 medium red bell pepper, sliced into 1/4 inch strips
2 tablespoons fish sauce (or nam pla)
1 1/2 pounds raw shrimp, peeled and de-veined (16 to 20 count per pound)
2 large mangos, sliced into 1/4 inch strips (about 3 cups)

Prepare jasmine rice as per box instructions.
Cut cilantro root and add to mortar and pestle along with garlic and
salt. Pound away until it resembles a stringy paste, then transfer to
saucepan. Add canola oil, red curry paste, curry powder and ground
turmeric. Place over high heat and stir constantly until it forms a
cohesive paste (about 2 minutes).
Add 2 tablespoons of coconut milk and continue stirring constantly until
aromatic (another 2 minutes). Add an additional 2 tablespoons of coconut
milk while stirring for another 2 minutes or so. Then slowly add
remaining coconut milk. Stir in sugar, tamarind juice, onion, bell
peppers and fish sauce; allow mixture to boil for 3 minutes, then set
aside.
Peel and slice mango into strips about 1/2 x 2 inches. When rice is
ready, add shrimp to curry sauce and return to medium-high heat. Once
shrimp are perfectly cooked (after about 3 to 5 minutes), add mango to
sauce and serve.

To Serve:
Ladle over rice and garnish with cilantro.

Variations:
Its easy to find red curry paste and fish sauce in the ethnic aisle of
your grocery store. Use lemon juice if you cant find tamarind.

Note:
Cut Cilantro Root: Most cilantro is sold in bunches without the roots.
There is a tremendous amount of flavor within the roots themselves. To
find cilantro roots, search the produce section of an Asian or Oriental
market. If all else fails, buy a small cilantro plant and pull out a few
sprigs by their roots. Rinse off any remaining soil and cut the stems
about 2 inches from the root. Then, chop (or cut with kitchen scissors)
the entire root into 1/4 inch pieces and transfer chopped root to mortar
bowl. Grind cilantro root with ingredients as per recipe.

Note:
Tamarind Juice: Tamarind pulp can be found in almost any Asian or
Oriental food market. For recipes that require tamarind juice, take a
small portion of the pulp and place in a medium bowl. Add enough water
to immerse the pulp (about 3:1 mixture of waterulp). Then gently mash
and stir to release the juices from the fibrous fruit (just grab the
pulp and squish it around). Allow mixture to set for a few minutes. Stir
again and strain into a separate bowl. Add 1 to 2 additional tablespoons
of water as needed should the juice become too thick to strain.

Difficulty: 3
Time: Preparation: 20 minutes. Total time: 25 minutes.
Entertaining: Excellent!
Extra Equipment: Mortar and pestle, kitchen scissors, spatula.

Elegant Dairy-Free Entertaining by Patricia Morales Fine, M.D
DairyFreeGourmet.com


Personal Chef Brian Koning www.personalchefmarketing.com
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