Main dish

Nigella's Thai Red Curry with Prawns and Mango recipe

Name: Nigella's Thai Red Curry with Prawns and Mango
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp vegetable oil; 1 small bunch spring onions, finely sliced; 1 clove of garlic, chopped; 1 inch chunk of ginger, peeled and chopped (around 1 tbsp); 2 tbsp Thai red curry paste (or more to taste. I use 4 tbsp of Thai Taste paste); 1 tin of coconut milk (400ml. Low fat or regular); 250ml chicken stock (about ½ a stock cube); 2 tsp fish sauce (nam pla); 350g bag of cubed sweet potato and butternut squash; 150g mango cubes; 1 tbsp lime juice (or more to taste); 200g frozen king prawns (defrosted if possible); a handful chopped fresh coriander

Jump to recipe

One of my all-time favourite curries that I've been cooking regularly for over 15 years. I vary the protein but always add mango and sweet potato.

Prep10m
Cook30m
Total40m

nigella thai

Nigella's Thai red curry with prawns and mango

Thai green curry is a fantastic dish but I hardly cook it anymore having discovered Nigella's Thai red curry with prawns, mango and sweet potato. The combination is so good that I can’t help but choose red over green every time.

Although not listed in the original recipe I add a garlic clove and a tablespoon of fresh ginger. To me, these ingredients are the backbone of a curry. Feel free to leave them out as this is supposed to be an express recipe.

I buy frozen mango cubes as they keep for ages and it can be difficult to find a ripe mango in the supermarket. The recipe in Nigella Express specifies king prawns but I sometimes use shrimp instead.

Notes

To make a vegetarian version of this curry leave out the prawns, substitute the fish sauce with soy sauce and the chicken stock with vegetable stock.

Recipe

Nigella's Thai Red Curry with Prawns and Mango

Prep10m
Cook30m
Total40m

Serves: 4

Ingredients

1 tbsp vegetable oil
1 small bunch spring onions, finely sliced
1 clove of garlic, chopped
1 inch chunk of ginger, peeled and chopped (around 1 tbsp)
2 tbsp Thai red curry paste (or more to taste. I use 4 tbsp of Thai Taste paste)
1 tin of coconut milk (400ml. Low fat or regular)
250ml chicken stock (about ½ a stock cube)
2 tsp fish sauce (nam pla)
350g bag of cubed sweet potato and butternut squash
150g mango cubes
1 tbsp lime juice (or more to taste)
200g frozen king prawns (defrosted if possible)
a handful chopped fresh coriander

Method

Put a wok or large saucepan on a moderate heat and add a splash of vegetable oil.
Add 1 small bunch of sliced spring onions to the wok and fry for a minute then add 1 chopped garlic clove and 1 tablespoon of fresh, chopped ginger. Fry until the garlic starts to colour.
Add 2 tablespoons of Thai red curry paste to the wok and fry for a minute then add 400ml of coconut milk, 250ml of chicken stock and 2 teaspoons of fish sauce. Stir well.
Once the sauce starts to bubble, add 350g of cubed sweet potato and butternut squash then simmer for 15 minutes or until the vegetables have softened.
As soon as you're able to crush a cube of sweet potato against the side of the wok, add 150g of mango cubes and 1 tablespoon of lime juice.
If using frozen prawns (200g) rinse them under the tap to get rid of excess ice then drain well before adding to the curry. Simmer for around 3-5 minutes or until the prawns have cooked through.
Garnish with a handful of chopped coriander, more lime juice if needed and serve with basmati rice or wide rice noodles.