mango and prawn curry

Cooking that is straightforward and easy but gives the illusion of work is what a look for in a recipe. The sourcing of good prawns and mango make this an “impressive” dish. When sourcing groceries, look for sweet Asian mangoes rather than the bitter kind that can be found in supermarkets. Similarly, this recipe calls for prawns which are slightly sweeter but can be easily substituted with shrimps.

Ingredients: 500g of prawn, 600g of sweet potato, 1cm ginger, 1 whole mango cubed, 2 tablespoons red thai curry paste, 400 millilitres coconut milk (one can), 250 millilitres vegetable stock, 2 teaspoons fish sauce, squeeze of lime

1. Heat oil in a pan on a medium heat and add ginger and a shallot or half a red onion, fry until brown and then add the curry paste. Further fry for another minute ensuring your ingredients are not burning.
2. Add coconut milk, stock and fish sauce. Once it’s boiling, turn heat to a low, add sweet potatoes and cover with a lid. Cook for 15 to 20 minutes. Check the potatoes are soft and turn the heat to a mid-high and add shrimp and juice of a lime.
3. Once prawns are cooked, add mango and stir on a low heat. Prawns should only take 4-5 minutes to cook. Serve with jasmine rice.

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