Sri Lankan Hot Mango & Prawn Curry

Transport your kitchen to exotic Sri Lanka. This mango and prawn curry is aromatic and creamy yet really packs a spicy flavour punch. Quick and easy to cook, it’s a perfect way to spice up your week.

Sri Lankan Curry Paste

how to create it

What you’ll need:

1 x Onion, finely sliced

3 x tbsp Oil

1 x Jar Sri Lankan Curry Paste

1 x Tin Coconut Milk

180g Raw King Prawns

1 x Small Ripe Mango, diced

To Garnish – Freshly chopped coriander.

How to create it:

  1. First fry the onion in the oil on a gentle heat until soft and caramelised.
  2. Add the Sri Lankan Curry Paste and fry for 1-2 minutes.
  3. Next pop in the coconut milk, stir and leave to simmer for about 10 minutes to reduce by a third.
  4. Stir in the prawns and mango and simmer for a further 4-5 minutes until prawns are cooked.
  5. Serve garnished with a sprinkle of freshly chopped coriander, accompanied by naan bread and basmati rice. What a feast.

Substituting the prawns for cubes of tofu to make a light vegetarian curry.

Dicing up some chicken breast into cubes and marinating it for 30 minutes in the paste. Skewer it along with cubes of mango and grill or BBQ for a delicious alternative.