Prawn and Mango Curry

I promised the girls I would share this quick and easy curry recipe. 

So here it is! 

Definitely a comfort food with lots of yummy broth.

 Ingredients

2 tablespoons vegetable oil

2 white globe onions finely sliced

3 tablespoons Valcom Authentic Thai Red Curry Paste

400ml can TCC Premium Coconut Milk

750ml Campbell’s chicken stock

4 teaspoons fish sauce

850gms butternut pumpkin and sweet potato peeled and cut into cubes

750gms large green banana prawns peeled and deveined (prepared weight is about 400gms)  If you are in a hurry you could opt for 400gms frozen prepared prawns.  I have done both.

300gms mango cut into cubes (One medium sized mango should do, not too ripe)

2 teaspoons lime juice or squeeze juice from ½ a lime

A good handful of fresh coriander leaves

 

Reunion dinner

Heat oil in a large, heavy-based pan and fry the sliced onion for a minute, then add the curry paste. Let this heat through for another minute.

Whisk in the coconut milk, chicken stock and fish sauce and bring to the boil.

Add butternut pumpkin and sweet potato cubes and simmer, covered, for about 15 minutes or until tender.

Add prepared prawns and gentle mix through sauce. Turn off heat and put the lid back on to cook through.  If using frozen prawns, drain the prawns under running water to remove excess ice and add to pan, let the sauce return to the boil before turning off heat and replacing lid.

Once prawns are cooked, gently fold through the mango cubes and lime juice.

Sprinkle with coriander as you serve over basmati rice.