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.
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.
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.