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.
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
- Lightly fry the onion in the oil until soft and caramelised.
- Add the jar of Sri Lankan curry paste and fry for 1-2 minutes.
- Add the can of coconut milk, stir and leave to simmer for approximately 10 minutes to reduce by a third.
- Stir in the prawns and mango and simmer for a further 4-5 minutes until the prawns are cooked.
- Garnish with freshly chopped coriander and desiccated coconut and serve with basmati rice and naan bread.
TRY
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.