Steps to Prepare Prawn Curry With Coconut Milk Thai

Thai Mango-Prawn Salad

Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil.

Recipe Summary Thai Mango-Prawn Salad

A sweet, tangy, and spicy Thai-inspired salad served warm with prawns, mango, and cashews.

Ingredients | Prawn Curry With Coconut Milk Thai

2 tablespoons peanut oil

1 pound large shrimp, peeled and deveined

1 tablespoon chopped garlic

1 ½ teaspoons chopped pickled ginger

½ cup mirin (Japanese sweet wine)

1 tablespoon fish sauce

1 tablespoon rice vinegar

½ red pepper flakes, or more to taste

1 red onion, thinly sliced

½ cup matchstick-cut carrots

¼ cup chopped cashews

¼ cup chopped green onions, or more to taste

1 ripe mango, cubed

½ lime, juiced

½ teaspoon soy sauce, or more to taste

1 pinch white sugar

1 romaine hearts, chopped into bite-sized pieces, or more to taste

Directions

Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.

Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.

Info | Prawn Curry With Coconut Milk Thai

prep: 35 mins cook: 5 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Thai Mango-Prawn Salad

Salad, Seafood Salad Recipes, Shrimp Salad Recipes,