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Mango prawn curry recipe
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Simplify with convenience: Use frozen peeled mango and prawns for an easy, creamy Thai curry.
Ingredients:
  • 18.20 gm peanut oil
  • 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
Instructions:
  • In a medium saucepan, heat oil over high heat. Add onion and cook over medium-low heat, stirring often, for 5 minutes until softened. Stir in ginger and garlic for 1 minute until aromatic. Add curry paste and coat ingredients. Mix in mango, stock, and curry leaves. Bring to a boil, then simmer on low for 15 minutes until thickened. Allow to cool slightly before serving.
  • Discard the curry leaves from the pan, then puree the mango mixture using a stick blender until smooth.
  • Place the mango mixture back on the stove over medium heat and pour in the creamy coconut milk. Let it simmer gently, stirring now and then, until the mixture slightly thickens, approximately for 10 minutes. Then, introduce the prawns into the delightful mixture and cook for a brief 2-3 minutes until the prawns turn a lovely color.
  • Present the curry alongside fluffy steamed rice, garnished with crispy fried curry leaves.

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