Pattaya supermarkets have prawns and green mangoes. This week’s recipe combines these ingredients, and is spicy. You have been warned.
Cooking Method
Peel and de-vein the prawns and set aside.
Add just enough boiling water to the desiccated coconut to moisten it. In a food processor, place the coconut, the birds eye 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”.)
Place in a serving dish and serve with rice.
| 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 (or less if you do |
| not want too spicy) | |
| Cooking oil | 2 tbspns |
| Turmeric | ½ tspn |
| Coconut milk | ½ cup |
| Water | 500 ml |
| Salt to taste | |
