Prawn and mango curry

How to make Prawn and mango curry recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
2 shallots, thinly sliced
1 carrot, peeled and cut into thin matchsticks
8 cm (3 inch) length of trimmed lemon grass stalk, finely chopped
1 red chilli, deseeded and chopped
1 tablespoon hot curry powder
300 ml (½ pint) coconut milk
200 ml (7 fl oz) water
1 tablespoon fish sauce
1 kg (2 ¼ lb) raw king prawns, peeled and deveined, with tails left on
300 g (10 oz) mango flesh, cut into 1.5 cm (¾ inch) cubes
Thai basil leaves, to garnish
steamed jasmine rice, to serve

Method:
Heat the oil in a heavy-based saucepan, add the garlic, shallots and carrot and cook over a medium heat, stirring occasionally, for 1–2 minutes until softened. Add the lemon grass, red chilli and curry powder and cook for a further 3 minutes or until fragrant.

Pour in the coconut milk, measurement water and fish sauce and bring to a simmer. Cook for 5 minutes, then reduce the heat to medium-low, stir in the prawns and mango and simmer gently, partially covered, for 5 minutes or until the prawns turn pink and are cooked through.

Ladle into bowls, scatter with Thai basil leaves and serve with steamed jasmine rice.

For prawn, lemon grass & mango stir-fry, heat 2 tablespoons sunflower oil in a large wok until hot, add 2 chopped shallots, 2 deseeded and chopped red chillies, 2 chopped garlic cloves and an 8 cm (3 inch) length of trimmed lemon grass stalk, finely chopped, and stir-fry over a high heat for 1 minute.

Add 1 tablespoon hot curry powder, 600 g (1 lb 5 oz) cooked peeled prawns and the diced flesh of 1 ripe mango and stir-fry for a further 3–4 minutes or until piping hot. Serve with noodles. Total cooking time 10 minutes.

Prawn and mango curry