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RED PRAWN AND MANGO CURRY

RED PRAWN AND MANGO CURRY

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Serves: 2-4

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe

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 and some light stirring.

Obviously it helps if you can use some of the convenience stuff I list: the ready-peeled, cubed squash and sweet potato, and the mango I get at the supermarket make this a breeze. But if you can't find them, no matter: add a few drained canned chick-peas and perhaps, for sour-sweet edge, some pineapple that's been in its own juice, not syrup. As for coconut milk, I often use the whole can 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.

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Ingredients

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  • 1 tablespoon wok oil
  • 1 spring onion (finely sliced)
  • 1 ½ tablespoons red Thai curry paste (or according to taste)
  • 200 ml coconut milk
  • 250 ml chicken stock (made from concentrate)
  • 2 teaspoons Thai fish sauce (nam pla)
  • 350 grams diced butternut squash and sweet potato
  • 200 grams frozen king prawns
  • 1 teaspoon lime juice
  • 150 grams cubed mangos
  • 3 - 4 tablespoons chopped fresh coriander
NIGELLA EXPRESS

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Method

  1. 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.
  2. Whisk in the coconut milk, chicken stock and fish sauce and bring to the boil.
  3. Tip in the butternut squash and sweet potato cubes and simmer, partially covered, for about 15 minutes, or until tender.
  4. 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.
  5. Sprinkle with the chopped coriander as you serve over plain rice or wide rice noodles, or even both.

Additional information - for gluten free make sure that the curry paste and stock concentrate are gluten free

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  • Gedday, Thanks for the reciepe BUT is this canned stuff raw or cooked? What is the equivalent for fresh and what size is it to be cubed? Cheers, Mike

    Posted by mturner on 30th Jul 2011 at 11.54

  • I love this recipe however I prefer to take the time with fresh mango and sweet potato, and besides have never seen these pre cubed anyway. So easy, worth keeping prawns in just for this.

    Posted by amateurchef on 24th Mar 2013 at 11.37

  • I love this recipe and have cooked it three times now. The best way I find is to par boil the sweet potato and butternut squash, drain and then let the chunks simmer in the curry sauce for a while. Cooking from raw seems to take a long time for a quick evening meal. I also used pineapple last time rather than mango (as this is all we had in the cupboard) and it really worked well.

    Posted by LGCGEG on 28th Mar 2013 at 12.17

  • Loved it. I used mango chutney instead as I didn't have any mangoes on hand.

    Posted by ciaranic on 30th Apr 2013 at 9.36