Thailand is a great lover of Prawns, Prawn farms can be found well in land far from the sea, here is a dish from the North of Thailand.

The Mango adds a touch of tart sweetness to this dish. It has a rich creamy texture, and the coloration that is an attractive complement to the shrimp. If you want to be a little fancy you can serve it in Small bowl portions on each plate.

Ingredients

1 tablespoon garlic finely chopped
2 tablespoons Mae ploy Red Curry Paste
2 tablespoons of chopped tomato
2 cups of Khun Chai Coconut milk
1 cup Mango (cubed or pulped)
4 tablespoons Tiparos Fish Sauce
2 teaspoons Palm Sugar
1 Fresh Lime cut in half
16 prawns about 3" long de-headed
2-3 lime leaf shredded
1 tablespoon chopped red Thai Chilli
15 leaves of Thai sweet Basil

How to Cook it

Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh. You want 2 tablespoons of chopped tomatoes.

In a little oil in a medium hot Pan briefly sauté the garlic and basil, removing it and reserving it when the aroma is fully developed. Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, Mango, lime and sugar. Stir to combine fully. Add the prawns and cook until they turn slightly pink and . Add the remainder of the coconut milk, the lime leaves and chilli, at the same time returning the garlic and basil to the pan.

Transfer to a serving dish and serve with steamed Khun Chai Thai Rice