Red Prawn and Mango Curry in Advance

Our answer

Nigella's Red Prawn And Mango Curry (from Nigella Express and on the Nigella website) is a Thai-style curry made with Thai red curry paste and coconut milk. It is possible to make the curry base in advance but we would not add the prawns (shrimp) until you reheat the curry as over-cooking the prawns can make them rubbery.

We would suggest cooking the recipe up to the end of step 3 but only cook the butternut squash and sweet potato for about 10 minutes. They will continue to cook slightly as the curry cools and you don't want them to be so soft that they start to break up. Cool and chill the curry base as quickly as possible, or you could freeze it at this stage for up to 3 months (thaw overnight in the fridge before using). Put the curry base back into the deep frying pan or a wok and bring back up to to boiling point. Reduce the heat to a simmer and cook, if necessary, until the squash and sweet potato are just tender. Then continue with the recipe as directed, adding the prawns and diced mango.