|Prawn and mango red thai curry|
Super easy, super quick weekday winner. Not too hot so the kids can enjoy it with you and ready in around 20 mins.
You will need:
tbs olive oil
2-3 spring onions, sliced
2 tbs red thai curry paste
400 ml can coconut milk
250ml chicken stock
2 tsp fish sauce (nam pla)
1 packet of cubed butternut squash and sweet potato cubes
1 200g packet frozen king prawns
squeeze of lime juice
150g mango cubes
fresh coriander to garnish
Heat the oil in a large saucepan or frying pan add the spring onions for a minute then the curry paste.
Whisk in the coconut milk, chicken stock and fish sauce. Bring to the boil.
Tip in the squash and sweet potato cubes and simmer, partially covered for about 15 mins.
Drain the prawns under water to remove excess ice add them to the pan letting the sauce come back to the boil and then add the lime juice and mango, cook for another minute or so. I like my sauce quite runny like authentic thai but if you like a thicker sauce you could at this point add some cornflour.
Sprinkle with the chopped coriander and serve with basmati rice. Yum!