There is nothing quite like a searing hot curry to hit the spot on a cold day. It makes your throat warm and your nose run and puts a smile right the way across your face. Don’t get me wrong I don’t like curries that burn the mouth; that numb the palette; that leave you with a headache and no memory of the delicate multi-layered flavours of a dish that should be so full of taste.
What with the incessant snowing recently, a curry was just what I needed last week.
So starting work on my first New Year’s resolution (see below) I got going cooking a recipe from Nigella Express I had been meaning to try for ages.
It is for a red Thai prawn and mango curry. Hmmm mango…. in a curry….that sounds odd, you might be thinking? But anyone that has been to an authentic Thai restaurant will know it isn’t odd. The local Thai restaurant near me does a delicious red duck curry with cherries and pineapple. There is something about the sweet fruit that cuts through the hot creamy curry sauce just perfectly. To make things simple click on the photo to take you to the recipe on Nigella’s website.
But I just wanted to add a few things: The mango I used was a bit under ripe and I think it really does need to be soft and sweet. Following on from this I think I would prefer it with pineapple and I’ll try that next time.
I used a good Thai brand curry paste that you can get in many supermarkets – I compared the ingredients to that of a supermarket own brand and it was remarkably different, the supermarket’s had lots of salt, water, oil etc, the branded paste was pure herbs and spices. It was nice and hot – as you have gathered already I guess.
You must add plenty of fish sauce and lime juice to counteract the sweetness from the squash, sweet potato and mango. All it needs is plain rice, nothing else.