Prawn and Mango Curry


  1. Heat olive oil in a large wok, add spring onions and mangetout and stir-fry until both are softened, yet still retain a slight crispness.
  2. Add mango and curry paste and cook for 1-2 minutes. Pour coconut cream into wok, add prawns and heat through until piping hot, but not boiling.
  3. Stir in coriander and serve garnished with coriander sprigs and accompanied with cooked basmati rice.


Prep time: 30 mins

Cook time:

Serves: 2

  • Light olive oil 2 tbsp

  • Mangetout 110g (4oz), trimmed

  • Mango 1, peeled, flesh cut from each side of the stone and thinly sliced lengthways

  • Medium curry paste 2 tbsp

  • Coconut cream 200ml carton

  • Cooked fantail king prawns with tails on 200g (7oz), black vein removed from back of each prawn

  • Chopped coriander 4 tbsp, plus sprigs for garnish