Prawn Butternut Mango Curry Recipes

RED PRAWN AND MANGO CURRY

Red Prawn and Mango Curry image

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

Ingredients

1 tablespoon wok oil
1 spring onion (finely sliced)
1½ tablespoons red thai curry paste (or according to taste)
200 millilitres coconut milk
250 millilitres chicken stock (made from concentrate)
2 teaspoons thai fish sauce (nam pla)
350 grams sweet potatoes (peeled and diced)
200 grams frozen king prawns
1 teaspoon lime juice
150 grams cubed mangos
3 - 4 tablespoons chopped fresh coriander

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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