Shrimp Mango Curry with Tamarind & Mint

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Shrimp Mango Curry with Tamarind & Mint

Serves 4

1/4 cup hot water
2 tablespoons tamarind (from a pliable block)

3 stalks fresh lemongrass
1 (14-ounce) can unsweetened coconut milk, well-stirred
1 ½ pounds large shrimp, peeled, deveined, shells reserved
½ cup water

2 tablespoons minced shallot (from 1 large)
2 tablespoons minced peeled fresh ginger (from a 2-inch knob)
2 teaspoons minced seeded fresh red chile (from a 4-inch chile)
1 tablespoon coriander seeds, crushed or 1 teaspoon ground
1/8 teaspoon white pepper
1 teaspoon turmeric
2 tablespoons Asian fish sauce (preferably Vietnamese nuoc mam)
2 tablespoons water
2 tablespoons peanut oil

1 tablespoon peanut oil
Reserved shrimp

1 tablespoon peanut oil
½ medium red onion, thinly sliced crosswise
1 red bell pepper, cut into ½-inch pieces
1 to 2 tablespoons fish sauce, to taste

1 (1-to 1 ½-pound) firm-ripe mango, peeled, pitted, cut into ¾-inch pieces
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh basil

Accompaniment: Steamed white rice, if desired

Equipment:
Small sauce pan
Small bowl
Fine mesh sieve
Large bowl
1 ½ quart sauce pan
Colander
Mini processor or blender
Large skillet
Dutch oven or deep 12-inch heavy skillet

1. Heat ¼ cup water in microwave or small saucepan until hot and transfer to a small bowl. Add tamarind and stir, mashing gently with a fork, until pulp is softened and has the consistency of tomato sauce. Force through a fine-mesh sieve into a bowl, pressing on solids with a large metal spoon. Be sure to scrape all puree off bottom of sieve. Discard solids.

2. Discard 2 or 3 tough outer layers from lemongrass. Trim root ends and mince enough of bottom third of stalks to measure 3 tablespoons.

3. Simmer minced lemongrass, coconut milk, tamarind puree and shrimp shells in a 1 ½-quart heavy saucepan, uncovered, until reduced by one third, about 10 minutes. Pour mixture through a colander into a large bowl, pressing on solids. Cool. Pour the ½ cup water over shrimp shells. Pick up handfuls of shells and squeeze out as much liquid as possible through colander into bowl. Discard shells.

4. Puree shallot, ginger, red chile, coriander, white pepper, turmeric, 2 tablespoons fish sauce, 2 tablespoons water and 2 tablespoons peanut oil in a mini processor or blender until smooth.

5. Cook spice paste in a small heavy skillet over moderately low heat, stirring, 10 minutes. Do not walk away or it will burn. Whisk into coconut milk mixture in large bowl.

6. Heat 1 tablespoon peanut oil in a large heavy skillet over moderately high heat until hot but not smoking. Sauté shrimp, stirring, until almost cooked through, about 2 minutes. Add shrimp to coconut milk mixture in large bowl.

7. Heat remaining tablespoon peanut oil in a large Dutch oven and reduce heat to moderate. Add onion and bell pepper, and cook, stirring, until onion and pepper are softened, about 3 minutes.

8. Add coconut milk mixture, shrimp and 1 tablespoon fish sauce to vegetables in Dutch oven. Simmer, stirring occasionally, until shrimp are cooked through, about 4 minutes. Add additional fish sauce to taste.

9. Remove from heat. Stir in mango and herbs just before serving. Serve with white rice if desired.