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Mango coconut prawn curry

Serves   4
Prep time: 5 mins
Cooking time: 20 mins

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.

Prawn curry

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

  1. Bring a large pan to medium heat with a generous drizzle of olive oil and sauté the onion for a few minutes until softened. 
  2. Add the curry paste and sauté for a further 2 minutes while stirring or until fragrant. 
  3. Stir through the mango simmer sauce, coconut milk and fish sauce and bring to a simmer.
  4. 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.