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Thai prawn, pumpkin and mango curry

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Ingredients

Adjust Servings:
1 tbsp vegetable oil
1 small pumpkin, peeled and cut into chunks
2 baby shallots, peeled and finely chopped
2 garlic cloves, crushed
2cm piece fresh root ginger, peeled and finely chopped
1 small green chilli, finely chopped
1/2 tsp lemongrass paste
6 dried curry leaves
1/4 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
200ml light coconut milk
200ml fish stock
1 x 180g pack raw king prawns, deveined
60g frozen edamame beans
100g frozen mango, defrosted
1 tsp light soy sauce (reduced salt)
1/2 lime, juiced
TO SERVE
150g jasmine rice
1 tbsp peanuts and cashew nuts, toasted and finely chopped

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Thai prawn, pumpkin and mango curry

Nigella uses bananas in curries, I use mango. The pops of sweetness helps to tone down the heat in my Thai-inspired prawn curry, which is bulked out with fibre-boosting pumpkin and protein-rich edamame beans. To make it completely veggie friendly, omit the prawns for baby corn, peppers or a meat substitute like tofu or tempeh.

Features:
  • Spicy
  • 60 Mins
  • Serves 2
  • Easy

Ingredients

  • TO SERVE

Directions

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  1. Coat the pumpkin chunks in half the oil and spread out on a baking tray. Roast in a preheated oven at 200C for 30-40 minutes, turning halfway, until caramelised and soft. Remove and set aside.

  2. Meanwhile, rinse the jasmine rinse under cold water and drain. Add double the quantity of water to a saucepan, then season with salt and pour in the the jasmine rice. Bring to the boil, then turn down to a simmer and cover with a lid. Cook for 10-12 minutes or until the water has evaporated and the grains are soft.

  3. Meanwhile, heat the remaining oil in a large frying pan and stir-fry the shallots for 5 minutes. Add the garlic, ginger, chilli, lemongrass, curry leaves, turmeric, cumin and coriander and cook for 2 minutes more, stirring regularly.

  4. Pour in the stock and coconut milk and stir gently to combine. Bring the sauce to the boil, then turn down to a simmer and leave to blip away gently for 5-10 minutes until the sauce has started to thicken.

  5. Drop in the prawns with the edamame beans and mango and cook for a few minutes, stirring regularly, until the prawns are pink and cooked through.

  6. Just before serving, stir in the pumpkin chunks and season the sauce with soy sauce and lime juice to taste.

  7. Drain the jasmine rice, if necessary, and fluff up with a fork. Serve alongside the prawn, pumpkin and mango curry. Garnish with the toasted nuts, if desired.

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