Mango & Prawn Curry
Bright, creamy, and full of tropical flavour, this Mango & Prawn Curry brings together juicy prawns, sweet mango, and vibrant red capsicum in a lightly spiced coconut sauce. It’s a fast, colourful weeknight dish that tastes like sunshine in a bowl — fresh, fragrant, and perfect with steamed jasmine rice.
How long will it take?
30 minutes
What’s the serving size?
4
What do I need?
- 1 tbsp coconut oil
- 1 small brown onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste, or to taste
- 400 mL coconut milk
- 1 red capsicum, chopped
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 500 g raw prawns, peeled and deveined
- 1 large ripe mango, diced
- 1 tbsp lime juice
- Salt, to taste
- Fresh chives, chopped to garnish
How do I make it?
- Heat oil in a large frying pan or wok over medium heat.
- Add onion and cook 2–3 minutes until softened.
- Stir in garlic and ginger; cook 30 seconds until fragrant.
- Add red curry paste and fry for 1 minute to deepen the flavour.
- Pour in the coconut milk and stir until smooth.
- Add red capsicum, fish sauce and brown sugar and simmer for 5 minutes.
- Add prawns to the simmering sauce and cook 3–4 minutes until pink and opaque.
- Stir in the diced fresh mango and cook 1 minute more so it warms but doesn’t break down.
- Add lime juice and taste for seasoning; adjust salt, lime, or sugar as needed.
- Ladle the curry into bowls and garnish with chives. Serve with rice or warm roti.
TOP TIPS
- Use firm, ripe mangoes so they hold their shape in the curry.
- Want more heat? Add sliced fresh chilli or a spoonful of chilli paste.
- For extra richness, add a splash of coconut cream at the end.
