Alright, I’ve got to say it — this curry is dangerously close to being my dinner three nights in a row. It’s sweet, spicy, creamy, and just a bit cheeky. Like if a Thai beach holiday had a lovechild with your mum’s Sunday dinner. You’ve got the mellow sweetness of mango, that kiss of heat from the curry paste, and prawns that just… pop.
The first time I made this, I was trying to impress someone who claimed they “weren’t that into fruit in savoury food.” Well, guess who licked the plate and asked for seconds? Exactly. The mango isn’t overpowering — it’s tender and juicy, and when it meets that red curry warmth and coconut hug… oh, come on.
And bonus? This dish makes you look fancy with barely any effort. Like, Nigella knows what she’s doing — all posh glamour in a dressing gown. We can all get behind that.
Why You’ll Love It
- Comes together in under 40 minutes — but feels like you’ve summoned the flavour gods.
- Uses frozen prawns — so it’s perfect when your fridge is tragically empty.
- The mango adds a sunny, tropical surprise without getting too sweet.
- Sweet potato gives it some grounding — soft, filling, and wholesome.
- It reheats beautifully — actually, even better the next day if I’m honest.
- You don’t need to be a curry expert — just chuck and stir.
Ingredients
- 1 tbsp wok oil (or any neutral oil)
- 1 spring onion, finely sliced
- 1½ tbsp red Thai curry paste (adjust to your heat tolerance — no judgment)
- 200ml coconut milk
- 250ml chicken stock (I use a stock cube and kettle water)
- 2 tsp Thai fish sauce (nam pla)
- 350g sweet potatoes, peeled and diced
- 200g frozen king prawns (rinsed under water to thaw slightly)
- 1 tsp fresh lime juice
- 150g ripe mango, diced into bite-sized cubes
- 3–4 tbsp fresh coriander, chopped
How to Make It
Start with a gentle sizzle:
Heat your wok oil in a large frying pan or deep sauté pan. Add the spring onion and fry for about a minute — just till it softens and smells lovely.
Wake up the curry paste:
Stir in the red Thai curry paste. Let it cook for a minute or two so it darkens and gets nice and fragrant — this is where the flavour starts strutting.
Pour in the goodness:
Add your coconut milk, chicken stock, and fish sauce. Whisk it gently — you want it all creamy and smooth. Bring it to a light boil.
Simmer till sweet potatoes soften:
Toss in the diced sweet potatoes and turn the heat down to a gentle simmer. Cover loosely and let it bubble for about 15 minutes — the sweet potatoes should be soft but not falling apart. I always get distracted at this point and start scrolling — set a timer!
Prawns go in last-minute:
Drain the frozen prawns under cold water and shake off excess. Toss them into the pan and bring everything back to a gentle boil. Cook just until the prawns are pink and firm — shouldn’t take more than 3–4 minutes.
Add your sunshine moment:
Stir in the mango and lime juice right at the end. Don’t overcook the mango — it just needs to warm through. This is your “oooh” moment.
Finish with coriander and serve:
Sprinkle over chopped coriander, taste for seasoning, and serve hot over rice or noodles. I sometimes do both because I’m greedy like that.
Common Mistakes and How to Dodge Them
Why is my curry too thin?
You probably didn’t simmer it long enough or added too much liquid. Let it reduce a bit more next time — or cheat with a teaspoon of cornflour mixed into a splash of water.
Why do my prawns taste chewy?
Classic overcooking! Add them late in the game and cook just till they turn pink and firm. Prawns are sensitive souls.
Can I skip the mango?
You can, but then you’re just making prawn curry. Which is fine. But it won’t sing.
My sweet potato’s mushy — help?
You cooked it too hard or for too long. Simmer gently and check with a fork — tender, not collapsing.
I forgot to defrost the prawns!
No stress — just rinse them under cold water in a colander for a couple of minutes. Works every time.
Storage and Reheating
Fridge:
Store in an airtight container for up to 3 days.
Freezer:
Yes, you can freeze it! Let it cool, portion it out, and freeze for up to 3 months.
Reheat:
Microwave works — 3–4 minutes, stir halfway. Or warm it gently in a pan over low heat. Add a splash of water or coconut milk if it’s thickened too much.
Frequently Asked Questions
Can I use fresh prawns instead of frozen?
Absolutely. Just make sure they’re cleaned and toss them in at the end — they’ll cook even quicker.
What if I don’t have red Thai curry paste?
Try yellow or green paste — the flavour will shift, but still be lush. Add a bit of chili if you like a kick.
Can I make this vegetarian?
Yes! Swap the prawns for tofu or chickpeas, and use veggie stock instead of chicken. Still rich and comforting.
Is it spicy?
Mild to medium. Totally depends on your curry paste. Start with less and build up if you’re worried.
Nutrition Facts (Per Serving):
- Calories: 273
- Fat: 13g
- Carbs: 18g
- Protein: 19g
- Sodium: ~800mg (depends on stock/paste)
- Sugar: 9g
Try More Nigella Recipes:
Nigella Prawn And Mango Curry
Description
A bold, beautiful fusion of juicy prawns, sweet mango, and Thai spice simmered in coconut milk — ready in under 40 minutes, with zero faff.
Ingredients
Instructions
- Heat oil, fry spring onion briefly.
- Stir in curry paste and cook until fragrant.
- Add coconut milk, stock, and fish sauce; bring to boil.
- Add sweet potatoes and simmer 15 mins until tender.
- Add prawns, cook until pink.
- Stir in mango and lime juice, cook 1 minute.
- Top with coriander and serve hot.
Notes
- Don’t overcook the prawns — they’ll go rubbery.
- Add mango late so it stays bright and juicy.
- Use frozen prawns straight from the freezer if needed — just rinse.
- Adjust curry paste to your preferred heat.