Red Prawn & Mango Curry - Book of Elsa

Red Prawn & Mango Curry

As I write, it occurs to me just how simple this recipe is but also how delicious it tastes. This serves 4 depending on appetites and which carbohydrate you are serving it with. I prefer rice but noodles of any kind would work too or even served soupily out of bowls with naan or other types of bread. There are no limits!! Also bear in mind the vegetables I used were ones I had in fridge at the time of cooking so please feel free to add (or leave out) ones you want. 

happy cooking!

Elsa

Ingredients:

• 1 tablespoon olive oil
• dash of toasted sesame seed oil
• 1 spring onion (finely sliced)
• 1 small red onion
• 1cm sliced ginger
• 2 tablespoons red thai curry paste (or according to taste)
• 200 ml coconut milk
• 250 ml chicken stock (made from a cube)
• 1 tablespoon thai fish sauce 
• 1 red pepper chopped
• 1 yellow pepper chopped
• handful of green beans
• 200 grams frozen king prawns or uncooked protein of choice
• 1  lime juiced
• 150 grams cubed mangos
• 3 - 4 tablespoons chopped fresh coriander

Method:

Heat the oils in a large, heavy-based frying pan, and fry the sliced spring onion, red onion and ginger with a little salt for 5 minutes until soft, then add the curry paste.

Whisk in the coconut milk, chicken stock and fish sauce and bring to the boil.
Tip in the chopped peppers and beans and
simmer uncovered, for about 5 minutes.

Drain the prawns under running water to
remove excess ice and tumble them in to the pan, letting the sauce come back to the boil. When it does, add 1 teaspoon of lime juice and diced mango and cook for another minute or so until the prawns are cooked through.

Sprinkle with the chopped coriander and leftover lime juice as you serve over rice or noddles.