Thai Mango Prawn Coconut Curry is a easy delightful curry with coconut milk and goodness of ripe mangoes.
Curry paste taste best if you hand pound them.
Else blend it in mixer with few short pulses.
Add all the ingredients in a mixie jar and add 2 tablespoon water and blend it into a smooth buttery paste.
Heat some oil in a wok. Fry the sliced onions till soft and translucent.
Add the Thai Red Curry Paste and fry on high heat for couple of minute. Saute on medium low till the oil separates out.
Tip in the sweet potatoes and mix it well till the curry paste coats it well.
Divide the coconut milk into two halves. Keep aside the top creamy part. To the other halve add water and dilute it to make around 1 cup.
Stir in the diluted coconut milk, fish sauce, stock or water and bring it to the boil.
Cover and simmer for 15 minutes or till sweet potatoes are soft and tender.
Add the prawn, cucumber and mangoes and cook on low for 3-4 minutes till prawns are cooked through.
Lower the heat further and add rest of the coconut milk. Simmer for 3 minute more.
Fresh squeeze of lime juice and sprinkle chopped coriander to finish it off.
Serve it warm over rice or noodles.