I love this dish! It’s so easy to make and so warming with a gentle Thai spice and sweet tang of mango. What more could you want for a wet evening in than a bright bowl of comfort.
You can have this by itself, swimming in some extra coconut milk, or with rice. I like a rice that can stand up to the other flavours and textures so my choice is always camargue red rice.
I wish I could take full credit for this recipe but alas it’s a tweak of Nigella’s from Nigella Express.
Sweet Potato, Prawn & Mango Curry
- 1 tbs vegetable oil
- 1 spring onion, sliced
- 2 tbs red thai curry paste
- 200ml coconut milk
- 250ml chicken stock
- 2 tsp thai fish sauce
- 175 g sweet potato, diced
- 175g butternut squash, diced (I often cheat on this and use the mixed packets you can buy at the supermarket)
- 200g frozen king prawns
- 1 tsp lime juice
- 200g mango, chopped
- 150g (75g per person) red camargue rice or white rice if you’re not a fan of nuttier textures
- chopped fresh coriander to garnish
Heat the oil in a large, heavy-based frying pan, and fry the sliced spring onion for a minute, then add the curry paste.
Whisk in the coconut milk, chicken stock and fish sauce and bring to the boil.
Tip in the sweet potato cubes and simmer, partially covered, for about 15 minutes, or until tender.
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.
Serve over rice and sprinkle over coriander