Get ready to embark on a culinary journey that combines the vibrant flavors of Thailand in one irresistible dish! This Prawn Mango Curry Noodle Bowl is not just a meal – it's a sensory experience that promises to tantalize your palate with its perfect balance of sweet, spicy, and creamy elements. Imagine succulent prawns dancing in a rich coconut curry sauce, nestled on a bed of tender rice noodles, and punctuated by juicy mango chunks that burst with tropical freshness. Whether you're a seasoned home chef or a curious food lover, this recipe will become your new go-to comfort dish that brings the exotic tastes of Southeast Asia right to your dinner table.
Ingredients
- 200g prawns, peeled
- 1 ripe mango, diced
- 200g rice noodles
- 1 can coconut milk
- 2 tablespoons curry paste
- 1 tablespoon fish sauce
- Cilantro for garnish
Instructions
- Prepare ingredients by peeling and deveining prawns, dicing the ripe mango into small cubes, and roughly chopping fresh cilantro for garnish.
- Fill a medium saucepan with water and bring to a boil. Add rice noodles and cook according to package instructions, typically 3-4 minutes until tender but not mushy. Drain and rinse with cold water to stop cooking, then set aside.
- In a large skillet or wok, heat the coconut milk over medium heat. Add curry paste and whisk thoroughly to combine, ensuring the paste is fully incorporated and creates a smooth, fragrant sauce.
- Add fish sauce to the coconut milk mixture and stir, allowing the flavors to meld together for about 2 minutes.
- Add prawns to the curry sauce and cook for 2-3 minutes, turning them occasionally until they turn pink and are just cooked through. Be careful not to overcook.
- Gently fold in the diced mango, allowing it to warm slightly but not break down completely.
- Divide the prepared rice noodles between two serving bowls, then ladle the prawn and mango curry sauce over the noodles.
- Garnish generously with fresh cilantro leaves, and serve immediately while hot.
Tips
- Prawn Perfection: Always buy fresh, high-quality prawns and ensure they're completely deveined. Cook them just until they turn pink to maintain their tender, sweet texture.
- Curry Paste Magic: Choose a high-quality Thai curry paste (red or yellow works best). The paste's quality can make or break your dish's flavor profile.
- Mango Matters: Select a ripe but firm mango to ensure it holds its shape when added to the curry. Slightly underripe mangoes work best to prevent them from turning mushy.
- Noodle Know-How: Rinse rice noodles with cold water after cooking to stop the cooking process and prevent them from becoming sticky or overcooked.
- Coconut Milk Tip: Shake the coconut milk can well before opening, and if possible, use full-fat coconut milk for a richer, more luxurious sauce.
- Garnish Game: Fresh cilantro is crucial! Don't skip it, as it adds a bright, fresh note that cuts through the richness of the curry.
- Spice Level Control: Adjust the amount of curry paste to suit your heat tolerance. Start with less – you can always add more!
Nutrition Facts
Calories: 956kcal
Carbohydrates: 107g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 189mg
