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Prawn and mango curry recipe

Prawn and mango curry recipe

102 ratings

A classic, creamy korma-spiced curry with fresh king prawns and sweet, juicy mango. This flavour-packed main can be prepared in just 20 minutes and is the perfect midweek meal for one or two. See method

  • Serves 2
  • 20 mins
  • 333 calories / serving


  • 1 tbsp sunflower oil
  • 1 onion, roughly chopped
  • 2 tsp grated ginger
  • 3 tbsp korma paste
  • 300ml (1/2 pint) light coconut milk
  • 175g (6oz) mango chunks
  • 1 x 175g pack raw king prawns
  • 1 lime, half juiced, half cut into wedges
  • fresh coriander leaves, to serve
  • sticky jasmine rice, to serve (optional)
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    19g 26%
  • Saturates

    10g 52%
  • Sugars

    19g 21%
  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 23.1g Protein 19.1g Fibre 5.6g


  1. Heat the oil in a wok or small frying pan. Add the onion and ginger, then cook for 5 minutes or until softened. Stir in the korma paste and coconut milk, then simmer for 3 minutes.
  2. Stir in the mango chunks, prawns and lime juice, then simmer for another 2 minutes, or until the prawns are pink and cooked through. Scatter over the coriander leaves and serve wth rice, if you like, and lime wedges for squeezing over.

See more Dinner ideas for two

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