Prawn, Mango and Sweet Potato Red Thai Curry

I first  found this recipe online somewhere a couple of years ago, I’m afraid I can’t remember where, and with a few wee tweaks here and there, it fast became one of my all time favourite meals. It’s spicy, but not too spicy, it’s sweet, but not too sweet, it’s tangy, but not too tangy and it’s slurpy. It’s completely moreish.

As with many of my favourite recipes, I have little habits that go with the cooking of it. For this one, I like to have the kitchen completely to myself (don’t get me wrong, the OH and I like cooking together, and, usually manage to agree on what we’re doing, but this has always been of my babies and I like to enjoy some alone time when cooking it! Also, I tend to make quite a mess when cooking this so like to spread out…) I always drink a glass of wine while making it, and I always have some feel good funky music on as I go.

This is what you’ll need;

For the paste.  (always handy to keep some in the fridge);

  • 2 shallots
  • 2 stalks lemongrass
  • 2-3 red chillis (I include the seeds as well)
  • 4 cloves garlic
  • Chunk of ginger, grated
  • 2 tbsps tomato puree
  • 2 tsps corriander seeds (crushed)
  • 1 tsp cumin seeds (crushed)
  • 1 heaped tsp paprika
  • zest and juice 1 lime
  • 2 tbsp fish sauce

Whizz together in blender. Keep in a jar in the fridge.

For the curry;

  • 200g king prawns
  • 1 medium mango
  • 1 medium sweet potato
  • Juice of 1 lime
  • 3 or 4 spring onions depending on size
  • Small chunk of ginger
  • 1 and a half tbsps red thai curry paste
  • 1 clove garlic
  • sesame oil
  • 250 ml chicken stock
  • 200 ml coconut milk (I use light and don’t think it impacts on the flavour at all. The bonus with using 200ml is that it leaves you with half a can of coconut milk, perfect excuse to whip up a little coconut ice cream! 🙂 )
  • 2 tsps fish sauce
  • fresh coriander to serve

Heat some sesame oil in a large wok and fry the crushed garlic and grated ginger, after a few mintues add the chopped spring onions. After another minute or two add the curry paste.

Whisk in the coconut milk, fish sauce and chicken stock and simmer for around 5 minutes. Meanwhile peel and cube the sweet potato then add to the sauce. Simmer for 10-15 minutes, or until tender.

Add the prawns to the pan then after a few minutes, once they’ve begun to cook through, add the peeled and chopped mango and the lime juice. Cook for another minute or two then serve with freshly chopped coriander. This always leaves quite a bit of sauce so I serve in a bowl, slurpy and yummy 🙂

You can probably tell that a) I’d had a couple of glasses of wine already and that b) I was so looking forward to eating this that I couldn’t really be bothered with nice presentation or faffing around with pictures!

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4 Comments on “Prawn, Mango and Sweet Potato Red Thai Curry”

  1. sybaritica says:

    Very nice curry paste … I am experimenting with different ones myself 🙂

  2. Thanks for letting me camp out in your blog for a little while today. I had a great time and tried to leave my campsite as good as when I arrived. I’ll be back!

  3. […] And, finally, one of my all-time favourite meals, Prawn, Mango and Sweet Potato Red Thai Curry  […]


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