Prawns in Thai Curry Sauce with Mango Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 20 shrimp (s), peeled, headless, frozen
- 5 clove (s) garlic, fresh
- 3 medium chilli pepper (s), red
- 4 tablespoon olive oil, the finest, extra virgin
- 4 teaspoons, leveled curry, Thai
- 3 cl vermouth, Noilly Prat, to taste
- 500 ml cream (cooking cream 15%)
- 5 teaspoon, heaped mango chutney, spice
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 80 °.
- Thaw the prawns and remove the intestines, wash and pat dry.
- Finely chop the garlic cloves with a knife, please do not press through a press. Core the chili peppers, also finely chop.
- Let a large pan get hot, add the olive oil, then lightly sear the garlic and chilli peppers while reducing the heat. Then increase the heat a little and fry the prawns in the pan for about 3 minutes on both sides. Take the prawns out of the pan and `park` them warm in the preheated oven.
- Add the Thai curry to the remaining garlic and chilli and stir in well, do not increase the heat, otherwise the curry will burn! Deglaze everything with the vermouth and then add the cream. Let everything simmer for about 15 minutes while stirring in the mango chutney and simmering with it. Season to taste with salt. Then add the prawns again and reheat them in the sauce, do not cook anymore!
- Any kind of pasta or a fresh baguette goes well with it.
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