Red Prawn And Mango Curry Recipes

PRAWN, BUTTERNUT & MANGO CURRY

Prawn, butternut & mango curry image

A light coconut-based curry flavoured with coriander, turmeric, cumin and lime. Serve with brown or wild basmati rice

Provided by Jennifer Irvine

Time 35m

Number Of Ingredients 19

Ingredients

½ (about 200g) butternut squash , peeled, deseeded and cut into bite-sized pieces
75g quick-cook brown basmati or wild rice (cook 50g extra if upcycling for Tuna, sweetcorn and pea wraps, see 'goes well with')
1 tbsp rapeseed oil
1 onion , finely chopped
1cm piece ginger , peeled and finely chopped
1 garlic clove , finely sliced
1 lemongrass stalk, woody tip and outer leaves removed, bulbous end lightly bashed (to help release oils)
½ red chilli , deseeded and finely chopped
½ tsp turmeric
½ tsp ground cumin
½ tsp ground coriander
½ ripe mango , peeled, stoned and cut into chunks
200g baby spinach
150ml vegetable stock (or water)
150ml low-fat coconut milk
175g raw king prawn
1 tsp low-salt tamari or soy sauce
juice 1 lime
2 tbsp finely chopped coriander

Steps:

Heat oven to 200C/180C fan/gas 6. Tip the butternut squash into a non-stick roasting tin and roast for 15-20 mins or until almost soft. Remove and set aside.
Meanwhile, cook the rice following pack instructions until tender. Drain and cover to keep warm. (Set aside the extra for Tuna, sweetcorn and pea wraps, see 'goes well with', if required.) Heat the oil in a wok or large non-stick frying pan over a medium heat. Add the onion and cook for 2 mins until soft but not coloured. Add the ginger, garlic, lemongrass, chilli and spices, and cook for 3 mins more.
Stir through the mango and roasted butternut squash, then add the spinach and pour over the stock and coconut milk. Stir gently to combine, slowly bring to the boil, then reduce to a simmer for a few mins until the spinach starts to wilt.
Add the prawns and stir. Once the prawns are pink through (about 3 mins), remove the lemongrass and discard. Add the tamari, lime juice and coriander, and stir well. Just before serving, check the seasoning, adding more lime juice or tamari if needed. Serve with the rice.

Nutrition Facts : Calories 435 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 23 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 1.5 milligram of sodium

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Scoop the cream at the top of the can of coconut milk (about halfway down), and add it to a large fry pan. Bring to a boil over medium heat. Stir in curry paste and turn heat down to low. Simmer, without stirring, until fragrant and coconut cream starts to release oil, about 3-5 minutes. Add the rest of coconut milk and vegetable stock and bring to a boil. Reduce heat and add sweet potato cubes. Cook until tender, about 15 minutes. Add shrimp and mango and cook until shrimp turns opaque in the center, about 3 minutes. Stir often.
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Red Prawn And Mango Curry Recipes

PRAWN, BUTTERNUT & MANGO CURRY

A light coconut-based curry flavoured with coriander, turmeric, cumin and lime. Serve with brown or wild basmati rice

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