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Red Prawn and Mango Curry

Recipe #: 86  |  Submitted By: Unknown  |  Last Modified: 14 Jun 2008

Description: 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. If you have some fresh prawns, so much the better, but I stipulate frozen ones below since I regularly keep them in the freezer.

Servings: 2-4 servings

Red Prawn and Mango Curry
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Ingredients for Red Prawn and Mango Curry

 1 x 15ml tbsp wok oil

 1 spring onion, finely sliced

 1½ x 15ml tbsp red Thai curry paste (or according to taste)

 ½ x 400ml can coconut milk, to give 200ml

 250ml chicken stock (made from concentrate)

 2 tsp fish sauce (nam pla)

 1 x 250g packet butternut and sweet potato cubes

 1 x 200g packet frozen king prawns

 1 tsp lime juice

 150g mango cubes, diced

 3-4 x 15ml tbsp chopped fresh coriander

Directions for Red Prawn and Mango Curry

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.

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