Executive Chef Akshay Kumar presents a Vietnamese menu, culminating in his fragrant Vietnamese Prawn Mango Red Curry and its signature recipe at Thai Pavilion, Taj City Centre, Gurugram
Blue Ginger at Taj West End, Bengaluru, brought Flavours of Vietnam to the Thai Pavilion at Taj City Centre, Gurugram, through a pop-up led by Executive Chef Akshay Kumar. The menu travelled across the varied character of Vietnamese cooking, beginning with Water Chestnut and Vermicelli Summer Rolls and the comforting Chicken Hu Tieu Saigon.
The grill selection featured Lamb Chops with Sesame Barbecue Sauce, Prawns with Lemongrass and Chilli, Classic Hanoi Fish, and Chicken with Lime Leaf. Vietnamese Prawn Mango Red Curry followed as the main course, while Lemongrass Brûlée served in a Coconut Shell closed the meal.
Chef Akshay shares the recipe for the curry, bringing one of the pop-up’s central dishes into the home kitchen.
Vietnamese Prawn Mango Red Curry By Chef Akshay Kumar
Ingredients
- Red chilli powder – 15g
- Prawn, B-grade (peeled and deveined) – 180g
- Curry leaves – 4g
- Kaffir lime leaf – 8g
- Lemongrass, diced – 12g
- Rich cream – 50 ml
- Coconut milk – 250 ml
- Butter – 50g
- Curry powder – 5g
- Salt – 2g
- Sugar – 2g
- Ripe mango, diced – 60g
Method / Preparation
- Build the aromatic base – In a heavy-bottomed pan, heat the butter until foaming. Add lemongrass, kaffir lime leaf, curry leaves and cut chilli; sweat gently to release aromatics without colouring.
Quality checkpoint: Aromatics should be fragrant, not browned — bitter notes develop past this point.
- Sauté prawn and mango – Add the prawn and diced mango to the pan and sauté briefly over high heat, then stir in the red curry base (red chilli powder, curry powder).
Quality checkpoint: Prawn should turn opaque and pink at the edges only — it will finish cooking in the sauce.
- Simmer – Add coconut milk and bring to a gentle simmer. Cook for a few minutes to marry the flavours and par-cook the prawn through.
Quality checkpoint: Sauce should be loose and glossy, not yet coating the back of a spoon.
- Enrich and reduce – Stir in the rich cream and continue to cook until the curry thickens to a nappe consistency.
Quality checkpoint: Curry should coat the back of a spoon and hold a clean line when drawn through with a finger.
- Season, plate and serve – Adjust seasoning with salt and sugar to balance heat, sweetness and acidity. Ladle into a warmed curry bowl and serve immediately.
Quality checkpoint: Final dish should taste balanced — sweet mango, gentle heat, and rounded coconut richness with no single element dominating.
Chef’s Notes & Quality Control
- Plating: Serve in a warmed curry bowl; ladle sauce first, arrange prawn tails visible. Finish with a few mango dice for freshness.
- Garnish: Micro coriander, a torn kaffir lime leaf, and a light drizzle of coconut cream.
Read More: Food Voyager
