Thai Shrimp and Mango Curry
3 tablespoons Cilantro stems, minced
4 cloves of garlic
4 tablespoons pure extra virgin coconut oil
2 tablespoons Thai Red Curry Paste
½ teaspoon ground cumin
¼ teaspoon ground coriander
2 cups coconut milk
1 small unripe green mango,
5 kaffir lime leaves, stem removed, torn
1 to 1½ tablespoons melted palm sugar, or to taste
2 tablespoons fish sauce, or to taste
½ cup seedless red grapes, halved
12 ounces large shrimp, shelled and deveined
1 cup Asian sweet basil leaves, also known as Thai Basil
1. Place cilantro stems and garlic in a mortar and pound to smooth paste using a pestle.
2. Heat coconut oil in a wok or skillet over medium heat. Add in the freshly pounded cilantro garlic paste, red curry paste, ground cumin, and coriander in a wok or skillet over medium heat and cook until the oil starts to separate and appear on the top, about 10 minutes. The paste should also be fragrant when done.
3. Gradually pour in the coconut milk and add the green mango and kaffir lime leaves, and bring just to a boil.
4. In a small bowl, combine the palm sugar and fish sauce and mix thoroughly. Reduce the heat to low, and add the fish sauce mixture and stir well to combine.
5. Add the grapes and prawns and cook until the prawns turn bright orange and feel slightly firm, about 2 to 3 minutes.
6. Toss in the basil leaves, mix and cook for another minute. Remove from the heat and serve hot with jasmine rice.