This delicious Nigella Prawn and Mango Curry is a quick and creamy dish that’s perfect for any day. With juicy prawns and sweet mango in a rich coconut sauce, it’s a vibrant and nutritious meal that’s easy to make with simple ingredients you likely already have in your kitchen. Enjoy the flavors of summer all year round!
Ingredients Needed:
- 1 tbsp sunflower oil
- 1 onion, roughly chopped
- 2 tsp grated ginger
- 3 tbsp korma paste
- 300ml light coconut milk
- 175g mango chunks
- 1 x 175g pack of raw king prawns
- 1 lime, half juiced, half cut into wedges
- Fresh coriander leaves, to serve
- Sticky jasmine rice, to serve (optional)
How To Make Prawn And Mango Curry?
- Cook the onion and ginger: Heat 1 tbsp sunflower oil in a wok or small frying pan. Add 1 chopped onion and 2 tsp grated ginger, cooking for 5 minutes or until softened.
- Add the korma paste and coconut milk: Stir in 3 tbsp korma paste and 300ml light coconut milk, then simmer for 3 minutes.
- Stir in the mango, prawns, and lime juice: Add 175g mango chunks, 175g (6oz) raw king prawns, and the juice of half a lime, then simmer for another 2 minutes, or until the prawns are pink and cooked through.
- Garnish and serve: Scatter over fresh coriander leaves and serve with sticky jasmine rice, if you like, and lime wedges for squeezing over.
Recipe Tips:
- Use fresh prawns: Fresh prawns taste better and cook faster than frozen prawns.
- Don’t overcook prawns: Cook prawns just until they turn pink to keep them tender.
- Use ripe mangoes: Make sure the mango is ripe for the best sweet flavor.
- Adjust spiciness: Add less korma paste for a milder curry if needed.
- Serve with rice: Jasmine rice or basmati rice pairs perfectly with the curry sauce.
How To Store & Reheat Leftovers?
- Refrigerate: Let the curry cool to room temperature, then store it in an airtight container in the fridge for up to 2 days.
- Freeze: After cooling, freeze the curry in an airtight container for up to 1 month. Thaw it overnight in the fridge .
- Reheat: Reheat the curry in a pan over medium heat, stirring occasionally for 5-7 minutes until heated through.
Nutrition Facts:
- Calories: 260 kcal
- Total Fat: 13g
- Saturated Fat: 9g
- Cholesterol: 125mg
- Sodium: 110mg
- Potassium: 200mg
- Total Carbohydrate: 20g
- Dietary Fiber: 1g
- Sugars: 13g
- Protein: 12g
Try More Nigella Lawson Recipes:
Nigella Prawn And Mango Curry Recipe
Description
This delicious Nigella Prawn and Mango Curry is a quick and creamy dish that’s perfect for any day. With juicy prawns and sweet mango in a rich coconut sauce, it’s a vibrant and nutritious meal that’s easy to make with simple ingredients you likely already have in your kitchen. Enjoy the flavors of summer all year round!
Ingredients
Instructions
- Cook the onion and ginger: Heat 1 tbsp sunflower oil in a wok or small frying pan. Add 1 chopped onion and 2 tsp grated ginger, cooking for 5 minutes or until softened.
- Add the korma paste and coconut milk: Stir in 3 tbsp korma paste and 300ml light coconut milk, then simmer for 3 minutes.
- Stir in the mango, prawns, and lime juice: Add 175g mango chunks, 175g (6oz) raw king prawns, and the juice of half a lime, then simmer for another 2 minutes, or until the prawns are pink and cooked through.
- Garnish and serve: Scatter over fresh coriander leaves and serve with sticky jasmine rice, if you like, and lime wedges for squeezing over.
Notes
- Use fresh prawns: Fresh prawns taste better and cook faster than frozen prawns.
- Don’t overcook prawns: Cook prawns just until they turn pink to keep them tender.
- Use ripe mangoes: Make sure the mango is ripe for the best sweet flavor.
- Adjust spiciness: Add less korma paste for a milder curry if needed.
- Serve with rice: Jasmine rice or basmati rice pairs perfectly with the curry sauce.
Nigella Prawn And Mango Curry Recipe