Nigella Prawn And Mango Curry

Nigella’s Prawn and Mango Curry is a fusion culinary marvel featuring juicy prawns, sweet mango, and aromatic Thai spices in a coconut curry that comes together in 35 minutes!

Try More Nigella Recipes:

• Nigella Lemon Risotto
• Nigella Mac And Cheese
• Nigella Bavette Steak Recipe

💛 Why You’ll Love This Prawn And Mango Curry Recipe:

• Thai curry paste, coconut milk, and fish sauce create a rich, satisfying flavor.
• Juicy king prawns add freshness and texture.
• Tender cubes balance with natural sweetness.
• Diced mango adds tropical sweetness and freshness.
• Gourmet experience without the hassle of a quick, impressive meal.

❓ What Is Nigella’s Prawn And Mango Curry Recipe?

Nigella’s Prawn and Mango Curry is an exquisite fusion dish consisting of succulent king prawns, sweet mango, and Thai spices within a coconut-based curry, resulting in a savory culinary encounter.

🥭 Nigella Prawn And Mango Curry Ingredients

• 1 tablespoon wok oil
• 1 spring onion (finely sliced)
• 1½ tablespoons red Thai curry paste (or according to taste)
• 200 millilitres of coconut milk
• 250 milliliters of chicken stock (made from concentrate)
• 2 teaspoons Thai fish sauce (nam pla)
• 350 grams of sweet potatoes (peeled and diced)
• 200 grams frozen king prawns
• 1 teaspoon fresh lime juice
• 150 grams cubed mangos
• 3 – 4 tablespoons chopped fresh coriander

🥘 How To Make Nigella Prawn And Mango Curry

1. Fry the spring onion slices in a large, heavy-based frying pan in the wok oil for one minute before adding the curry paste.
2. Bring the coconut milk, chicken stock, fish sauce, and whisk until combined, then bring to a boil.
3. Simmer, partially covered, for around 15 minutes, or until the sweet potato cubes are soft.
4. After the prawns have been drained under running water to remove any excess ice, toss them into the pan and return them to a boil.
5. Add the diced mango and lime juice and continue cooking for an additional minute, or until the prawns are fully cooked.
6. Top with chopped cilantro before serving over white rice, wide rice noodles, or both.

💭 Recipe Tips

• Adjust red Thai curry paste to your taste for the perfect balance of heat and flavor.
• Use frozen king prawns for a convenient and quick preparation without compromising on taste.
• Add diced mango towards the end to retain its freshness and vibrant flavor.
• Ensure sweet potato cubes are cooked until soft but still hold their shape for a delightful texture.
• Elevate the dish with a generous sprinkle of fresh coriander just before serving for a burst of herbal aroma.

🍚 What Pairs Nicely With Prawn And Mango Curry?

Excellent accompaniments to prawn and mango curry are coconut, basmati, or jasmine rice, naan bread, mango chutney, mixed vegetables, and papadums.

🎚 How To Store Leftovers Prawn And Mango Curry?

• In The Fridge: You may keep leftover prawn and mango curry in the fridge for 3 days if you place it in a tightly sealed container.
• In The Freezer: Leftover prawn and mango curry can be frozen for up to 3 months if portioned into freezer-safe containers. Allow to thaw in the fridge before reheating.

🥵 How To Reheat Leftovers Prawn And Mango Curry?

• Stove: Heat prawn and mango curry in a small pot over medium heat for around 5 to 7 minutes, stirring regularly, or until hot.
• Microwave: Spoon prawn and mango curry into a microwave-safe bowl and heat on high for 3 minutes and 30 seconds, stirring occasionally, until heated.

FAQs

Try More Nigella Recipes:

• Nigella Butternut Squash Lasagne
• Nigella Ruby Noodles
• Nigella Venison Casserole

Nigella Prawn And Mango Curry Nutrition Facts

Amount Per Serving

• Calories 273
• Total Fat 13g
• Saturated Fat 8.1g
• Total Carbs 18g
• Net Carbs 18g
• Total Sugars 9g
• Protein 19g