Mango-Coconut-Prawn-Curry-500x500

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.

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.