Ode to Nigella 15 – prawn and mango red curry

So my friend Bec dropped in the other day and brought with her a UK Good Housekeeping magazine with Nigella on the cover (Oct07). She doesn’t know I blog or that I was in the midst of my ode to Nigella. Cool, huh. Many of you are aware of my absolute refusal to do the whole fruit with savoury deal. Don’t do it. Like you don’t cook avocado. So this was really pushing the envelope and I probably would never ever have cooked it were it not for my month long Nod to Nige. Verdict? It was bloody delicious. And EASY. And QUICK. She says in the intro to it that its one of the easiest suppers and one that never ceases to amaze her how comforting this dish is. Indeed. I doubled the recipe below for me, Chef and three boys. It was way too much. I think if I’d made the recipe as is we would have just have had enough.

Red Prawn and Mango Curry

  • 1tbsp oil
  • 1 spring onion, finely sliced
  • 11/2tbsp red Thai curry paste (or according to taste)
  • 1/2x400ml can coconut milk
  • 250ml chicken stock made from concentrate
  • 2tsp fish sauce
  • 350g sweet potato, cut into 1cm cubes
  • 200g frozen king prawns
  • 1tsp lime juice
  • 150g fresh mange, diced (1 small)
  • 3-4tbsp fresh coriander
  1. Heat the oil and fry the spring onion for 1 minute, then add the curry paste
  2. Mix in the coconut milk, stock and fish sauce and bring to the boil
  3. Add the sweet potato and cook until tender, about 15 minutes
  4. Drain the prawns under running water to remove excess ice and add to the pan (Nigella tumbles them into the pan) and let the sauce come back to the boil
  5. Add the lime juice and mango and cook until prawns are cooked through
  6. Sprinkle with chopped coriander and serve with boiled rice or wide rice noodles.