I had my wisdom teeth removed a couple of weeks ago and my mum came to visit me with some soft mango (“Make a lovely smoothie with it, love!”) (hi mum), but the muscle co-ordination needed to negotiate a lovely chunky mango smoothie was just a bit beyond me and so we had a curry instead, obviously.
Although I didn’t grow up in the kind of household that mixed fruit into savoury dishes (as per my anti-Coronation Chicken predilections detailed in Friday Night Lights:Chicken Goat’s Cheese and Avocado Salad), I have grown to really appreciate a layer of sweetness in dishes as a respite from savoury.
Nigella, who does have some fairly interesting tendencies towards mixing the most unhealthy (but delicious) of sweet and savoury items, came through for me in a big way with her recipe for red prawn and mango curry. This dish has to be eaten to be believed. When CB first pointed it out years ago, I was highly skeptical: I like butternut squash and sweet potato well enough, but I have an inherent and irrational suspicion of any sort of curry with potatoes. There’s something about the mixing of potatoes and rice that doesn’t quite sit with me – the old chicken curry half and half and I never quite saw eye to eye.
Regardless, I pressed on, and here we are today.
We serve this with thin rice noodles but I think this will also go well with glass noodles, egg noodles or rice. It’s a fantastic and quick weeknight meal. The taste of this will never quite leave you and trust me, you won’t leave it either!
1 tablespoon groundnut oil
4 spring onions (finely sliced)
2 tablespoons red thai curry paste (this is our favourite brand)
400 ml coconut milk
250 ml chicken stock
2 teaspoons fish sauce
350 grams diced butternut squash and sweet potato (get a bag of pre-diced potato/squash and save hassle and time)
200g frozen king prawns
1 teaspoon lime juice
150 grams cubed mangos
3-4 tablespoons chopped fresh coriander
Noodles of your choice
Head the oil in a pan and sauté the spring onions in the ground nut oil for a minute or so. Add the curry paste with two tablespoons of the coconut milk and stir.
After a few minutes, the paste will release its aromas and your kitchen will smell wonderful. Add in the rest of the coconut milk, the stock and the fish sauce and bring it to boil.
Add the butternut squash and sweet potato and simmer for around 15 minute or until soft (could be up to 20-25 minutes). To cut the simmering time, chop the sweet potato and butternut squash into fairly small cubes (this is where the pre-diced ingredients comes in handy).
Once soft, add the prawns and bring the pot back to the boil then add the lime juice and mango. Cook for a minute, until the prawns are cooked through, and serve over your starch of choice. Garnish with coriander and slices of lime.
This meal will also be delicious by itself as a low(er) carb option.