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Red Prawn and Mango Curry

by Nigella. Featured in NIGELLA EXPRESS

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Introduction

This is one of the easiest suppers to make, but somehow, however much I know this, it always surprises me. Not in the cooking, so much as in the eating: I can't believe, each time anew, how deep and textured and full-throttle, in a sweet, comforting way, this tastes, when all I've done is a bit of shopping, chopping and some light stirring.

I often use the whole can of coconut milk rather than the mere half below; it really depends on whether I feel like eating out of a deep bowl, soupily, or a shallow one.

For US cup measures, use the toggle at the top of the ingredients list.

I often use the whole can of coconut milk rather than the mere half below; it really depends on whether I feel like eating out of a deep bowl, soupily, or a shallow one.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

NIGELLA EXPRESS

2007

Buy Now

Red Prawn and Mango Curry — Photo by Lis Parsons

As featured in

NIGELLA EXPRESS

2007

Buy Now

Ingredients

Serves: 2-4

Metric Cups

1 tablespoon wok oil (or vegetable oil)
1 spring onion (finely sliced)
1½ tablespoons red thai curry paste (or according to taste)
200 millilitres coconut milk
250 millilitres chicken stock (made from concentrate)
2 teaspoons thai fish sauce (nam pla)
350 grams sweet potatoes (peeled and diced)
200 grams frozen king prawns
1 teaspoon fresh lime juice
150 grams cubed mangos
3 - 4 tablespoons chopped fresh coriander

1 tablespoon garlic flavored oil (or vegetable oil)
1 scallion (finely sliced)
1½ tablespoons red thai curry paste (or according to taste)
1 cup coconut milk
1 cup chicken broth (made from concentrate)
2 teaspoons thai fish sauce (nam pla)
12 ounces sweet potatoes (peeled and diced)
7 ounces frozen king shrimp
1 teaspoon fresh lime juice
1 cup cubed mangos
3 - 4 tablespoons chopped cilantro

Method

Heat the wok (or vegetable) oil in a large, heavy-based frying pan, and fry the sliced spring onion for a minute, then add the curry paste.
Whisk in the coconut milk, chicken stock and fish sauce and bring to the boil.
Tip in the sweet potato cubes and simmer, partially covered, for about 15 minutes, or until tender.
Drain the prawns under running water to remove excess ice and tumble them in to the pan, letting the sauce come back to the boil. When it does, add the lime juice and diced mango and cook for another minute or so until the prawns are cooked through.
Sprinkle with the chopped coriander as you serve over plain rice or wide rice noodles, or even both.

Heat the wok (or vegetable) oil in a large, heavy-based frying pan, and fry the sliced scallion for a minute, then add the curry paste.
Whisk in the coconut milk, chicken broth and fish sauce and bring to the boil.
Tip in the sweet potato cubes and simmer, partially covered, for about 15 minutes, or until tender.
Drain the prawns under running water to remove excess ice and tumble them in to the pan, letting the sauce come back to the boil. When it does, add the lime juice and diced mango and cook for another minute or so until the prawns are cooked through.
Sprinkle with the chopped coriander as you serve over plain rice or wide rice noodles, or even both.

Additional Information

For gluten free: make sure that the curry paste and stock concentrate are gluten free.

Tell us what you think

What 19 Others have said

I was really unsure about adding the Mango but honestly it was absolutely delicious. Really impressed all my guests and it was so easy to make.

Posted by Cescaa on 23rd April 2024
Totally delicious and so simple to make. This will undoubtedly become a firm favourite.

Posted by KayFJ on 14th March 2021
This was wonderful! Absolutely delicious. I'll definitely be making it again.

Posted by lakeeri1 on 21st June 2020
This recipe is divine! I would have never thought to combine these ingredients (sweet potato with prawn and mango) in a red curry, but it really works here. I’ve made it many times now. My only change is to double the quantity of prawns—200g is far too little!

Posted by bpcarroll on 2nd May 2020
Very easy to make and very tasty, will definitely make this one again!

Posted by RHitch on 3rd May 2018
Very useful recipe. I've been making red thai curries for a very long time, first starting at the tender age of 13!

This recipe, though simple, gave me the inspirational mango ingredient. Perfect! Gives the curry the sweetness it needs through natural sugars, rather than refined. Thanks Nigella :)

Posted by flabberjabber on 28th December 2017
I love this recipe! To make it my own, I changed it a little: I use simple potatoes, because unfortunately my husband does not like sweet potatoes. And of that I add with pleasure a few more than in the original recipe - so we don`t need any rice or noodles as a side dish. And finally I add about 300g chicken - either from roast rests or poached chicken.

Posted by SandraDoh on 21st June 2017
Perfect dish for a mid-week meal or for entertaining. Quick and easy to make and can be split in to two before the prawns are added for those vegetarian guests. Delicious.

Posted by bhatcher on 7th December 2016
I love this recipe. Try it with chicken instead of prawns and green curry paste as its not as spicy.

Posted by kerrykitten on 1st December 2015
Fantastic and easy! Have made this several times and it has always impressed. I also uses one fresh lemon grass.

Posted by Kimsuzanne on 13th August 2015
I make this curry with chicken thigh that I chop in bite-size and quickly brown in the pan before following the recipe.. It's delicious and quick to make !! Love it :-)

Posted by joa112 on 25th April 2015
A favourite in my household! Best curry I've ever tried.

Posted by Sara* on 21st January 2015