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Red Prawn and Mango Curry

by . Featured in NIGELLA EXPRESS
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Introduction

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.

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.

Red Prawn and Mango Curry
Photo by Lis Parsons

Ingredients

Serves: 2-4

Metric Cups
  • 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
  • 1 tablespoon garlic flavored oil
  • 1 scallion (finely sliced)
  • 1½ tablespoons red thai curry paste (or according to taste)
  • 1 cup coconut milk
  • 1 cup chicken broth (made from concentrate)
  • 2 teaspoons thai fish sauce (nam pla)
  • 12 ounces sweet potatoes (peeled and diced)
  • 7 ounces frozen king shrimp
  • 1 teaspoon lime juice
  • 1 cup cubed mangos
  • 3 - 4 tablespoons chopped cilantro

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 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.
  1. Heat the garlic flavored oil in a large, heavy-based frying pan, and fry the sliced scallion for a minute, then add the curry paste.
  2. Whisk in the coconut milk, chicken broth and fish sauce and bring to the boil.
  3. Tip in the 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.

For gluten free: make sure that the curry paste and stock concentrate are gluten free.

Tell us what you think

What 12 Others have said

  • I love this recipe. Try it with chicken instead of prawns and green curry paste as its not as spicy.

    Posted by kerrykitten on 1st December 2015
  • Fantastic and easy! Have made this several times and it has always impressed. I also uses one fresh lemon grass.

    Posted by Kimsuzanne on 13th August 2015
  • Gedday, Thanks for the recipe 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 July 2011
  • I make this curry with chicken thigh that I chop in bite-size and quickly brown in the pan before following the recipe.. It's delicious and quick to make !! Love it :-)

    Posted by joa112 on 25th April 2015
  • A favourite in my household! Best curry I've ever tried.

    Posted by Sara* on 21st January 2015
  • tried it and everyone loved it. And so easy to make, i also par boiled the veg first. Thank you!!!

    Posted by sammoleta on 23rd September 2014
  • This is absolutely delicious! I picked up the butternut squash and sweet potato from ocado and simmered for 20-25 mins which allowed the veg to soften a bit more. I normally make curry pastes but to keep things easy I used the 'Thai Taste' red curry paste which had a fantastic authentic flavour. A great dinner party dish to impress!

    Posted by Mollyester on 3rd July 2014
  • Tried it! Love it! Stealing it for my dinner party!

    Posted by suarez87 on 6th May 2014
  • Definitely trying this one!

    Posted by paigecrisp96 on 23rd September 2013
  • Loved it. I used mango chutney instead as I didn't have any mangoes on hand.

    Posted by ciaranic on 30th April 2013
  • 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 March 2013
  • 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 March 2013
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