Red Thai Prawn and Mango Curry

Name: Red Thai Prawn and Mango Curry
Ingredients: 1 tbsp wok oil; 1 spring onion (finely chopped); 1 ½ tbsp red Thai curry paste; ½ tin coconut milk; 250 ml chicken stock; 2 tsp fish sauce (Thai); 350 grams butternut squash; 200 grams frozen prawns; 1 tsp lime juice; 1 large mango (or 2 small; cubed); 4 tsp fresh coriander (chopped)

Easy

Serves:

Indulge in the delectable combination of juicy prawns, tropical mango, and aromatic Thai spices with our enticing Red Thai Prawn and Mango Curry. This recipe brings together succulent prawns, luscious mango chunks, and a fragrant curry sauce that will awaken your taste buds. The vibrant flavours and contrasting textures create a harmonious symphony of taste, making this dish a favourite amongst food enthusiasts. Prepare to immerse yourself in the vibrant colours and enticing aromas as you embark on a culinary adventure with this irresistible Red Thai Prawn and Mango Curry

Print Recipe

Ingredients
Method

1 tbsp wok oil
1 spring onion finely chopped
1 ½ tbsp red Thai curry paste
½ tin coconut milk
250 ml chicken stock
2 tsp fish sauce Thai
350 grams butternut squash
200 grams frozen prawns
1 tsp lime juice
1 large mango or 2 small; cubed
4 tsp fresh coriander chopped

Heat the wok oil in a heavy-based frying pan
Fry the spring onion for 1 minute, then add the curry paste
Whisk in the coconut milk, chicken stock, and fish sauce, and bring it to a boil
Add the butternut squash to the pan and simmer it partially covered for 15 minutes
Drain the prawns under running water to remove excess ice, then add them to the pan and bring it back to a boil
Stir in the lime juice and mango, and cook for another minute or so until the prawns are cooked
Sprinkle the dish with chopped coriander and serve it with rice or wide rice noodles

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Ingredients

1 tbsp wok oil
1 spring onion finely chopped
1 ½ tbsp red Thai curry paste
½ tin coconut milk
250 ml chicken stock
2 tsp fish sauce Thai
350 grams butternut squash
200 grams frozen prawns
1 tsp lime juice
1 large mango or 2 small; cubed
4 tsp fresh coriander chopped

Method

Heat the wok oil in a heavy-based frying pan
Fry the spring onion for 1 minute, then add the curry paste
Whisk in the coconut milk, chicken stock, and fish sauce, and bring it to a boil
Add the butternut squash to the pan and simmer it partially covered for 15 minutes
Drain the prawns under running water to remove excess ice, then add them to the pan and bring it back to a boil
Stir in the lime juice and mango, and cook for another minute or so until the prawns are cooked
Sprinkle the dish with chopped coriander and serve it with rice or wide rice noodles