Prawn and Mango Curry (2-4)

This Thai inspired curry is from Nigella Lawson’s ” Nigella Express” and should be served with plain rice or noodles. You can add more coconut milk for a soupier dish , and perhaps toss in some toasted chopped unsalted peanuts if you have them.

Prawn and Mango Curry (2-4)
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    Prawn and Mango Curry (2-4)
    Print Recipe
      Ingredients
      Servings:
      Instructions
      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, then bring to the boil.
      3. Tip in the butternut squash and sweet potato cubes then simmer, partially covered, for about 15 minutes or until tender.
      4. If the prawns are frozen drain under cold running water to remove excess ice. Add the prawns to the pan, letting the sauce return 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. Serve with plain rice or noodles and sprinkle over the chopped coriander.
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