sil
n 4 cloves garlic
n 2 whole green onions, sliced
n 2tbsp soy sauce
n 2tbsp brown sugar
n 2tbsp fish sauce
n 2tbsp oil for stir-frying
Cook away
l Peel the green mango as you would an apple, throwing the peel away. Now cut the green mango into bite-size pieces
l Place all paste ingredients plus 1/4 of the can of coconut milk in a mini chopper (or a food processor that can mince herbs up fine). Process well to create a fragrant green paste. Set aside
l Next, place prepared lemongrass, chilies, galangal or ginger, and shallot and onion in a wok or large frying plan together with 2tbsp vegetable oil over medium-high heat
l Stir-fry 1 minute, adding 1-2tbsp water when wok becomes dry
l Add the green mango and continue stir-frying 1 more minute in the same way
l Add the rest of the can of coconut milk, plus the ground coriander and cumin, stirring to combine. Allow ingredients to come to a near-boil, then reduce heat to medium or less (hot enough to keep things simmering)
l Simmer for 5-8 minutes, stirring occasionally, or until green mango has softened
l Add the shrimp, stirring to incorporate. Continue simmering the curry (stirring occasionally) until shrimp turns bright pink and is plump. This will only take 3 minutes or less. If cooking other types of seafood, it should cook within 3 minutes as well.
l Add the cucumber chunks and stir to incorporate. Allow curry to simmer 30 seconds, just enough to heat up the cucumber but not cook it. Remove curry from heat.
l Now add the green paste you made earlier, stirring the paste in well until it is distributed through the curry.
l Note that this curry can be quite sour due to the sourness of the green mango, so you may have to add a little more sugar to balance it out depending on your preference for sourness as opposed to sweetness. Also add more fish sauce if it’s not salty enough, or more chili if not spicy enough.
l Serve with plenty of Thai jasmine rice, and top with extra fresh basil or coriander if desired. Enjoy!