PRAWN, BUTTERNUT & MANGO CURRY
A light coconut-based curry flavoured with coriander, turmeric, cumin and lime. Serve with brown or wild basmati rice
Provided by Jennifer Irvine
Categories Main course
Time 35m
Number Of Ingredients 19
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the butternut squash into a non-stick roasting tin and roast for 15-20 mins or until almost soft. Remove and set aside.
- Meanwhile, cook the rice following pack instructions until tender. Drain and cover to keep warm. (Set aside the extra for Tuna, sweetcorn and pea wraps, see 'goes well with', if required.) Heat the oil in a wok or large non-stick frying pan over a medium heat. Add the onion and cook for 2 mins until soft but not coloured. Add the ginger, garlic, lemongrass, chilli and spices, and cook for 3 mins more.
- Stir through the mango and roasted butternut squash, then add the spinach and pour over the stock and coconut milk. Stir gently to combine, slowly bring to the boil, then reduce to a simmer for a few mins until the spinach starts to wilt.
- Add the prawns and stir. Once the prawns are pink through (about 3 mins), remove the lemongrass and discard. Add the tamari, lime juice and coriander, and stir well. Just before serving, check the seasoning, adding more lime juice or tamari if needed. Serve with the rice.
Nutrition Facts : Calories 435 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 23 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 1.5 milligram of sodium
RED PRAWN AND MANGO CURRY
This is one of the easiest suppers to make, but somehow, however much I know this, it always surprises me. Not in the cooking, so much as in the eating: I can't believe, each time anew, how deep and textured and full-throttle, in a sweet, comforting way, this tastes, when all I've done is a bit of shopping, chopping and some light stirring. I often use the whole can of coconut milk rather than the mere half below; it really depends on whether I feel like eating out of a deep bowl, soupily, or a shallow one. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 2-4
Number Of Ingredients 11
Steps:
- Heat the wok oil in a large, heavy-based frying pan, and fry the sliced spring onion for a minute, then add the curry paste. Whisk in the coconut milk, chicken stock and fish sauce and bring to the boil. Tip in the sweet potato cubes and simmer, partially covered, for about 15 minutes, or until tender. Drain the prawns under running water to remove excess ice and tumble them in to the pan, letting the sauce come back to the boil. When it does, add the lime juice and diced mango and cook for another minute or so until the prawns are cooked through. Sprinkle with the chopped coriander as you serve over plain rice or wide rice noodles, or even both.
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