I believe i can thai – mango prawn salad & Coconut Thai Chicken Curry

June 5, 2020

Author: KatieChin

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Hi Cooped Up Cooking with Katie Fans!  Here are the 2  recipes for today’s show at 3pm PST  –   Follow me here on Facebook or IG to tune-in!!

Mango Prawn Salad




  • 2 teaspoons minced galangal fresh ginger
  • 2 teaspoons palm sugar or brown sugar
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons fish sauce (nam pla)
  • 1/2 teaspoon Asian chili-garlic sauce, preferably Sambal Oelek
  • 1/4 cup olive oil or canola oil
  • 1 teaspoon toasted sesame oil


  • 16 cooked medium shrimp, peeled and deveined
  • 1 cup sliced fresh mango
  • ½ cup chopped peeled and seeded cucumber
  • ½  cup chopped red bell pepper
  • ¼  cup finely chopped fresh cilantro
  • ¼ tablespoon crushed roasted peanuts
  • Mixed baby greens


Dressing: In a small bowl, whisk together galangal, palm sugar, lime juice, fish sauce and chili-garlic sauce. Gradually whisk in olive oil and sesame oil until well blended.

Salad:  In a large bowl, combine shrimp, mango, cucumber, red pepper, cilantro and peanuts. Add dressing and toss to combine. Divide salad greens evenly among four plates.  Place salad mixture on top of greens.  Serve immediately.

One Pot Coconut Thai Chicken Curry


  • 2 tablespoons high-heat cooking oil
  • 2 lbs bone-in chicken thighs and chicken legs
  • 3 tablespoons yellow curry paste or 3 tablespoons red curry paste mixed with 1 teaspoon curry powder
  • 2 cups coconut milk
  • 1 cup chicken stock
  • 2 tablespoons fish sauce (nam pla)
  • 2 tablespoon freshly squeezed lime juice
  • 2 teaspoons palm sugar or brown sugar
  • Cilantro sprigs for garnish


In a large skillet or dutch oven, heat oil over medium-high heat. Brown chicken pieces in batches until golden brown on all sides. Remove chicken to a large bowl.

Reduce heat to medium.  Add curry paste, stirring to break it up, about 1 minute.   Add the chicken pieces (along with its juices) to pan. Add coconut milk and chicken stock, stirring to coat chicken. Bring to a gentle boil, reduce heat, cover and simmer 15-20 minutes or until chicken is tender and cooked through. Stir in fish sauce, lime juice and palm sugar.  Garnish with cilantro and serve immediately with jasmine rice.