Two items in abundance in Pattaya are prawns and green mangoes. This week the recipe combines both those ingredients. If the recipe looks as if it will be too spicy for you, then cut the birds eyes by two thirds.
Cooking Method
Peel and de-vein the prawns.
Add just enough boiling water to the desiccated coconut to moisten it. In a food processor, place the coconut, the chillies and the ground coriander. Process until it is reduced to a smooth paste.
In a saucepan add the oil and gently fry the onions till transparent. Add the coconut paste and fry over a low heat for around ten minutes, stirring occasionally.
Peel the green mangoes and cut the flesh into 2 cm cubes.
Add the water, salt, turmeric and mango and simmer for another ten minutes.
Now add the thick coconut milk and the prawns, cooking gently for a few minutes until the prawns turn pink. (Do not overcook the prawns or they will go “rubbery”.)
| Ingredients | (serves 4) |
| Desiccated coconut | 50 gm |
| Green prawns | 800 gm |
| Green mangoes | 2 |
| Onions (peeled, sliced) | 2 |
| Coriander (ground) | 1 tbspn |
| Coriander | |
| (fresh, chopped as garnish) | ½ bunch |
| Birds eye chillies | 3 |
| Cooking oil | 2 tbspns |
| Turmeric | ½ tspn |
| Coconut milk | ½ cup |
| Water | 500 ml |
| Salt to taste | |
