Moreton Bay bug curry with mango recipe | Gourmet Traveller

Name: Moreton Bay bug curry with mango recipe | Gourmet Traveller
Ingredients: 10-12 fresh or frozen (and thawed) moreton bay or balmain bugs; 1 tbsp coconut oil; 1.6 litres coconut milk; 2 slightly underripe mangoes, coarsely chopped; 6 makrut (kaffir) lime leaves, torn; Curry paste; 30 dried long red chillies, soaked in cold water for at least 4 hours or overnight, then drained and coarsely chopped; 6 red shallots, coarsely chopped; 30 gm galangal, coarsely chopped; 15 gm fresh turmeric, or 1 tsp ground turmeric; 2 garlic cloves, chopped; 2 lemongrass stalks (white part), coarsely chopped; 3 tsp roasted shrimp paste; 6 coriander roots, scraped

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Moreton Bay bug curry with mango recipe - For curry paste, pound ingredients in batches with a pinch of salt with a large mortar and pestle to a smooth paste (this can also be done in a food...

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Ingredients

10-12 fresh or frozen (and thawed) moreton bay or balmain bugs
1 tbsp coconut oil
1.6 litres coconut milk
2 slightly underripe mangoes, coarsely chopped
6 makrut (kaffir) lime leaves, torn
Curry paste
30 dried long red chillies, soaked in cold water for at least 4 hours or overnight, then drained and coarsely chopped
6 red shallots, coarsely chopped
30 gm galangal, coarsely chopped
15 gm fresh turmeric, or 1 tsp ground turmeric
2 garlic cloves, chopped
2 lemongrass stalks (white part), coarsely chopped
3 tsp roasted shrimp paste
6 coriander roots, scraped