This is much lighter in flavor than lots of other curries. Plenty of lime, ginger, and cilantro make up its basis, and of course, you could always add some cooked chicken or fish if you wish.Ingredients:
2 tsp ground turmeric
2 red chilies, seeded
4 garlic cloves, peeled and left whole
2 inches (5cm) piece of fresh ginger, peeled and roughly chopped
1 tbsp sunflower oil
8 shallots, very finely chopped
Salt and freshly ground pepper
14 oz. (400 ml) can coconut milk
1/3 cup hot vegetable stock for the slow cooker (1/2 cup for the traditional method)
Juice of 1 - 2 limes
1 tbsp demerara sugar (optional)
5 1/2 oz. (150g) vermicelli noodles, soaked in water and drained
2 ripe mangoes, peeled and cut into bite-sized pieces
Bunch of cilantro, finely chopped
Preparation:
In the slow cooker:
- Preheat the slow cooker, if required. Put the turmeric, chilies, garlic, and ginger in a food processor, blend with half the oil to make a paste, and set aside. Alternatively, grind the ingredients with a pestle and mortar.
- Heat the remaining oil in a large, heavy saucepan over medium heat, add the shallots, and cook for 3 – 4 minutes until soft. Season with salt and pepper, then add the paste and cook, stirring occasionally, for a few more minutes. Pour in the coconut milk and stock, and bring to a boil. Transfer everything to the slow cooker, cover with the lid, and cook on high for 3 – 4 hours.
- Stir in the lime juice, to taste, and adjust the flavor with a little sugar and seasoning if needed. Stir in the noodles, mango, and cilantro.
Traditional method:
- Put the turmeric, chilies, garlic, and ginger in a food processor, blend with half the oil to make a paste, and set aside. Alternatively, grind the ingredients with a pestle and mortar.
- Heat the remaining oil in a large, heavy saucepan over medium heat, add the shallots, and cook for 3 – 4 minutes until soft. Season with salt and pepper, then add the paste and cook, stirring occasionally, for a few more minutes. Pour in the coconut milk and stock, and bring to a boil. Reduce the heat to low, partially cover with the lid, and leave to simmer for about 40 minutes, until the sauce has thickened.
- Stir in the lime juice, to taste, and adjust the flavor with a little sugar and seasoning if needed. Stir in the noodles, mango, and cilantro.
Recipe courtesy of The Slow Cook Book by Heather Whinney
Malaysia [ print this recipe for Malaysian Mango Curry ]
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