Posted in My Favourite Dishes, Quick Cook

Red Prawn and Mango Curry

Thai red curry

One of the simplest but most effective suppers I have made for quite some time. This is originally a dish I found in a nigella book but have edited a little bit. Yum yum yum..

coconut milk, frozen prawns, canned mango, sweet potato, lime, thai red curry paste, spring onion, peas, chicken stock, fish sauce

25 mins

Start by peel a sweet potato and parboil for 5-7 minutes until or slightly soft. When dont drain and set to one side. Then gently frying a couple of sliced spring onions in a heavy based saucepan, add 1 1/2 tbp of curry paste and stir. Add 250ml of chicken stock, a can of coconut milk and 2tsp of fish sauce and slowly bring to the boil. At this stage put the rice on to cook. When the rice has about 2 minutes left add the frozen prawns and peas and bring up to the boil. Just before serving add the juice of 1/4 of a lime, drained and cubed mango and cubes of the par boiled sweet potato. These ingredients don’t need any cooking, just heating through. Serve with a wedge of lime and enjoy.

Advertisements

Author:

The hopeful 'Zoella' of cooking... I'm 22 and currently a final year geography student at the University of Manchester, with a passion for all things food. Hope you enjoying reading my blog and would love it if you get involved! Josephine x https://josephineharrington.wordpress.com/

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s