Prawn and Mango red thai curry
  • tbs olive oil
  • 2-3 spring onions, sliced
  • 2 tbs red thai curry paste
  • 400 ml can coconut milk
  • 250 ml chicken stock
  • 2 tsp fish sauce (nam pla)
  • 1 packet of cubed butternut squash and sweet potato cubes
  • 200g packet frozen king prawns
  • squeeze of lime juice
  • 150 g mango cubes
  • fresh coriander to garnish

Heat the oil in a large saucepan or frying pan add the spring onions for a minute then the curry paste. Whisk in the coconut milk, chicken stock and fish sauce. Bring to the boil. Tip in the squash and sweet potato cubes and simmer, partially covered for about 15 mins. Drain the prawns under water to remove excess ice add them to the pan letting the sauce come back to the boil and then add the lime juice and mango, cook for another minute or so. I like my sauce quite runny like authentic thai but if you like a thicker sauce you could at this point add some cornflour. Sprinkle with the chopped coriander and serve with basmati rice. Yum!


Schedule this meal:

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I'm Amy, wife to Mr T and mama of three. I'm a blogger, memory-keeper and happiness seeker. Mr and Mrs T Plus Three is a lifestyle, parenting and food blog. I hope you find something here you like..

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