Mango coconut prawn curry
There’s no need to go out for a curry when you can make this flavoursome Indian-inspired dish at home in 25 minutes flat. This comforting curry pairs mango with red curry paste and coconut milk, giving it a delightfully fruity flavour perfect to enjoy with prawns.
Ingredients
Method
Ingredients
- 1 onion, finely diced
- 2 Tbsp red curry paste
- 1 jar (510g) Pams mango chicken simmer sauce
- 1 tin (400ml) coconut milk
- 2 tsp fish sauce
- 500g Pams raw frozen prawns, defrosted
- 1 capsicum, cut into chunks
Method
- Bring a large pan to medium heat with a generous drizzle of olive oil and sauté the onion for a few minutes until softened.
- Add the curry paste and sauté for a further 2 minutes while stirring or until fragrant.
- Stir through the mango simmer sauce, coconut milk and fish sauce and bring to a simmer.
- Stir in the prawns and capsicum and cook for 4-5 minutes until the prawns are pink and cooked through. Serve and enjoy immediately.
Top tip
Serve this curry with fluffy jasmine rice, a sprinkle of fresh coriander and sautéed greens to make it a balanced meal the whole family will love.
For a vegetarian option, try tofu cubes as an alternative to prawns and substitute the fish sauce for soy sauce or tamari.