Prawn and mango curry recipe

10 ratings Rate
  • Serves 2
  • 20 mins
  • 333 calories / serving
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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. 

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.

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.

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  • Ingredients

  • 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)
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  • Energy 1395kj 333kcal 17%
  • Fat 18.5g 26%
  • Saturates 10.4g 52%
  • Sugars 19.3g 21%
  • Salt 2.4g 40%

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

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