Red Prawn and Mango Curry | Nigella's Recipes | Nigella Lawson
I can't believe, each time anew, how deep and textured and full-throttle, in a sweet, comforting way, this tastes.
Ingredients
- 1 tablespoon wok oil (or vegetable oil)
- 1 spring onion (finely sliced)
- 1½ tablespoons red thai curry paste (or according to taste)
- 200 millilitres coconut milk
- 250 millilitres chicken stock (made from concentrate)
- 2 teaspoons thai fish sauce (nam pla)
- 350 grams sweet potatoes (peeled and diced)
- 200 grams frozen king prawns
- 1 teaspoon fresh lime juice
- 150 grams cubed mangos
- 3 - 4 tablespoons chopped fresh coriander
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