Prawn, Mango & Black Bean Curry with Coconut Rice
Prawn, Mango & Black Bean Curry with Coconut Rice Fruity, zesty and creamy with coconut, this delicious quick curry is full of the flavours of the sunshine
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Microplane
- Saute pan
- Chef's knife
- Cutting board
- Stove
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Saucepan
- Serving platter
- Peeler
- Plate
Ingredients
- 330g raw king or jumbo prawns, deveined and cleaned
- 1 lime, zest and juice
- 1 x sachet of Ainsley Caribbean Mango Curry paste*
- 2 cloves of garlic, minced
- 2 tbsp coconut oil or light olive oil
- 4 spring onions, finely sliced, green and whites separated
- ½ -1 scotch bonnet chilli pepper, deseeded and finely chopped (optional)
- 1 small mango, peeled, destoned and diced
- ½ 400g tin of black beans, rinsed and drained
- 1 x 400ml tin of coconut milk
- large handful of baby spinach leaves
- 1 tbsp chopped coriander, plus extra leaves to serve
- 1-2 packets of Ainsley Coconut Rice, to serve
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