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Mango prawn curry

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Recipe may contain gluten, peanuts, tree nuts, milk and fish.

Buying ready-peeled frozen mango and frozen peeled prawns takes all the fuss out of this sweet and creamy Thai-style curry.

11 Ingredients


  • 1 tbsp peanut oil

  • 1 brown onion, coarsely chopped

  • 3 tsp finely chopped ginger

  • 2 garlic cloves, coarsely chopped

  • 60g (1/4 cup) yellow curry paste

  • 250g pkt frozen mango chunks

  • 250ml (1 cup) chicken stock

  • 1 large sprig fresh curry leaves, plus extra, fried, to serve

  • 270ml can coconut milk

  • 24 peeled green prawns, devined, tails intact

  • Steamed basmati rice, to serve

4 Method Steps


  • Step 1

    Heat the oil

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    (1 tbsp peanut oil) in a medium saucepan over high heat. Add the onion (1 brown onion, coarsely chopped). Reduce heat to medium-low and cook, stirring often, for 5 minutes or until softened. Add the ginger (3 tsp finely chopped ginger) and garlic (2 garlic cloves, coarsely chopped) and cook, stirring, for 1 minute or until aromatic. Add the curry paste (60g (1/4 cup) yellow curry paste) and stir to coat. Add the mango (250g pkt frozen mango chunks), stock (250ml (1 cup) chicken stock) and curry leaves (1 large sprig fresh curry leaves, plus extra, fried, to serve). Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 15 minutes or until mixture has thickened. Set aside to cool slightly.


  • Step 2

    Remove the curry leaves from the pan. Use a stick blender to blend the mango mixture until smooth.

  • Step 3

    Return the mango mixture to medium heat and add the coconut milk (270ml can coconut milk). Simmer, stirring occasionally, for 10 minutes or until mixture has thickened slightly. Add the prawns (24 peeled green prawns, devined, tails intact). Cook for 2-3 minutes or until prawns have changed colour.

  • Step 4

    Serve the curry with steamed rice (Steamed basmati rice, to serve), topped with fried curry leaves
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Image by Guy Bailey Publication

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