Closing out our Thursday with a bowlful of comforting Keang Phed Mamuang (aka Mango Red Curry) by @chef.prem.pradhan, head chef at @narathaiindia. Because what's the point of summer if you don't find ingenious ways of working mangoes into almost every meal conceivable? Ingredients:- - Fresh Mango Pulp, 20g - Raw Mango, 10g - Coconut Milk, 200g - Thai Red Curry Paste, 15g - Palm Sugar, 5g - Salt, 2g - Tofu, 60g - Eggplant, 5g - Sweet Basil, 5g - Galangal / Ginger, 2g - Lemongrass, 2g - Red Chilli, 2g - Broccoli, 5g - Oil, 10ml Method:- • Add oil to a pot and heat • When the oil is sufficiently hot, sautée the Thai curry paste • Once you can smell the flavours of the curry paste, pour in the coconut milk and let it simmer for 5-10 minutes • Add the vegetables into the pot along with some red chilli • Once the vegetables are cooked, add the raw mango and the ripe mango pulp to the gravy • Let it simmer for 2 minutes. Once the curry soaks up its flavours, add some sweet basil to the pot • Serve fresh in a bowl.

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Foodhall,  ThaiFood, Food, FoodFood, FoodLover, Foodies, Foodstagram, InstaFood, FoodLove, Foods4Thought, FoodOfInstagram, Eating, EatEatEat, EatUp, EatingForTheInsta, GoodFood, GoodFoodGoodMood

Closing out our Thursday with a bowlful of comforting Keang Phed Mamuang (aka Mango Red Curry) by @chef.prem.pradhan, head chef at @narathaiindia. Because what's the point of summer if you don't find ingenious ways of working mangoes into almost every meal conceivable?

Ingredients:-
- Fresh Mango Pulp, 20g
- Raw Mango, 10g
- Coconut Milk, 200g
- Thai Red Curry Paste, 15g
- Palm Sugar, 5g
- Salt, 2g
- Tofu, 60g
- Eggplant, 5g
- Sweet Basil, 5g
- Galangal / Ginger, 2g
- Lemongrass, 2g
- Red Chilli, 2g
- Broccoli, 5g
- Oil, 10ml

Method:-
• Add oil to a pot and heat
• When the oil is sufficiently hot, sautée the Thai curry paste
• Once you can smell the flavours of the curry paste, pour in the coconut milk and let it
simmer for 5-10 minutes
• Add the vegetables into the pot along with some red chilli
• Once the vegetables are cooked, add the raw mango and the ripe mango pulp to the
gravy
• Let it simmer for 2 minutes. Once the curry soaks up its flavours, add some sweet basil to
the pot
• Serve fresh in a bowl.

#ThaiFood #Food #FoodFood #FoodLover #Foodies #Foodstagram #InstaFood #FoodLove #Foods4Thought #FoodOfInstagram #Eating #EatEatEat #EatUp #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Closing out our Thursday with a bowlful of comforting Keang Phed Mamuang (aka Mango Red Curry) by @chef.prem.pradhan, head chef at @narathaiindia. Because what's the point of summer if you don't find ingenious ways of working mangoes into almost every meal conceivable? Ingredients:- - Fresh Mango Pulp, 20g - Raw Mango, 10g - Coconut Milk, 200g - Thai Red Curry Paste, 15g - Palm Sugar, 5g - Salt, 2g - Tofu, 60g - Eggplant, 5g - Sweet Basil, 5g - Galangal / Ginger, 2g - Lemongrass, 2g - Red Chilli, 2g - Broccoli, 5g - Oil, 10ml Method:- • Add oil to a pot and heat • When the oil is sufficiently hot, sautée the Thai curry paste • Once you can smell the flavours of the curry paste, pour in the coconut milk and let it simmer for 5-10 minutes • Add the vegetables into the pot along with some red chilli • Once the vegetables are cooked, add the raw mango and the ripe mango pulp to the gravy • Let it simmer for 2 minutes. Once the curry soaks up its flavours, add some sweet basil to the pot • Serve fresh in a bowl. #ThaiFood #Food #FoodFood #FoodLover #Foodies #Foodstagram #InstaFood #FoodLove #Foods4Thought #FoodOfInstagram #Eating #EatEatEat #EatUp #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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