Food Infusions

A vibrant, tropical curry bowl combining tender prawns, sweet mango, and a creamy coconut base. Infusion is directly into the sauce, providing a discreet, even infusion throughout the dish. Quick to make and visually striking, this bowl is perfect as a main course.

Spicy Mango & Prawn Coconut Curry Bowl (Infusion-Ready)

A vibrant, tropical curry bowl combining tender prawns, sweet mango, and a creamy coconut base…

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 3 people

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 12 Large Prawns Peeled and deveined
• 1 Tbsp Coconut oil or neutral oil
• 1 Small Onion Thinly chopped
• 2 Cloves Garlic Minced
• 1 Tsp Fresh Ginger Minced
• 1-2 Tsp Red chili paste Adjust for heat preference
• 1 Cup Coconut milk Full fat
• 1-2 Tbsp Infused oil or butter Adjust for potency
• 1 Ripe Mango Peeled and diced
• 1 Tsp Lime juice
• 1 Tbsp Fish sauce (Optional)
• 1 Tbsp Sugar (Optional/ for balance)

Serving options

• 2 Cups Basmati or Jasmine rice
• Fresh Cilantro or Green onions For garnishment

Method

 

Prep the prawns

1. Rinse and pat dry. Season lightly with salt.

Cook Aromatics

1. Heat coconut oil in a medium skillet over medium heat (~220–240°F). Sauté onion, garlic, and ginger until softened and fragrant (3–4 min).

Build the Curry Base

1. Add red chili paste, stir 30 sec. Add coconut milk and simmer gently (~220–240°F) for 5 min.

Cook Prawns

1. Add prawns to the curry, stir gently. Simmer just until they turn pink and opaque (~3–5 min). Do not overcook.

Incorporate Infusion

1. Reduce to a simmer. Add in your infused coconut oil or butter and mix to ensure it gets fully emulsified.

Add Mango & Flavor Finish

1. Fold in diced mango, lime juice, fish sauce, and optional sugar. Stir gently to combine. Taste and adjust seasoning.

Serve

1. Spoon curry over jasmine/basmati rice if desired. Garnish with cilantro or green onion. Serve immediately.

Notes

Please be mindful of your infusement. 2 Tbsp of my infused oil = 12,000 mg of thc. Yes 12,000 mg. So, I would dial that back a bit.