Thai green curry is a fantastic dish but I hardly ever cook it anymore having discovered Nigella's red prawn and mango curry (which this recipe is loosely based upon). The combination of prawns, mango and sweet potato is so good that I can’t help but choose red over green every time.
The great thing about curry is that it’s versatile, so if you don’t have the vegetables listed it doesn’t really matter, use whatever you like. Try not to omit the mango and sweet potato though as they add so much to this dish. I buy frozen mango cubes as they keep for ages and sometimes it can be difficult to find a ripe mango in the supermarket when you need one. The recipe in Nigella Express specifies king prawns but I like to use a mixture of shrimp and king prawns; it’s cheaper and it gives the curry a bit more variety without sacrificing any taste.
To make this curry vegetarian leave out the prawns and substitute the fish sauce with soy sauce.
- 1 red onion
- 1 clove garlic
- 1 tbs vegetable oil
- 2 tbs Thai red curry paste
- 1 can coconut milk (low fat or regular)
- 2 tsp fish sauce (nam pla)
- 1 tsp sugar
- 1 tbs lime juice
- 1 small sweet potato cubed
- 1 handful sliced mushrooms
- 1 pepper sliced into thin strips
- 150g mango cubes
- 200g frozen king prawns (shrimp work well too)
- 1 handful chopped fresh coriander
- 1 handful Greek basil
- Put a wok on a moderate heat with a splash of vegetable oil.
- Slice the onions and add to the wok. Crush the garlic clove into the wok and stir well.
- Add the curry paste to the wok and fry for a few minutes.
- Add the coconut milk, fish sauce, sugar, sweet potato cubes and mushrooms. Simmer for 10 minutes then add the sliced pepper and simmer for another 5 minutes.
- If you're using frozen prawns rinse them under the tap to get rid of excess ice then drain well before adding to the curry. Once the curry starts to bubble add the mango cubes and lime juice and then simmer for another few minutes until the prawns have cooked through.
- Garnish with the coriander (and basil if using) and serve with basmati or Thai sticky rice.