Nigella's Thai Red Curry with Prawns and Mango recipe | HotCooking

Name: Nigella's Thai Red Curry with Prawns and Mango recipe | HotCooking
Ingredients: 1 tbsp vegetable oil; 1 small bunch spring onions, finely sliced; 1 clove of garlic, chopped; 1 inch chunk of ginger, peeled and chopped (around 1 tbsp); 2 tbsp Thai red curry paste (or more to taste. I use 4 tbsp of Thai Taste paste); 1 tin of coconut milk (400ml. Low fat or regular); 250ml chicken stock (about ½ a stock cube); 2 tsp fish sauce (nam pla); 350g bag of cubed sweet potato and butternut squash; 150g mango cubes; 1 tbsp lime juice (or more to taste); 200g frozen king prawns (defrosted if possible); a handful chopped fresh coriander

hotcooking.co.uk

A simple Thai red curry which works well with most vegetables but is transformed with mango and sweet potato.

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Ingredients

1 tbsp vegetable oil
1 small bunch spring onions, finely sliced
1 clove of garlic, chopped
1 inch chunk of ginger, peeled and chopped (around 1 tbsp)
2 tbsp Thai red curry paste (or more to taste. I use 4 tbsp of Thai Taste paste)
1 tin of coconut milk (400ml. Low fat or regular)
250ml chicken stock (about ½ a stock cube)
2 tsp fish sauce (nam pla)
350g bag of cubed sweet potato and butternut squash
150g mango cubes
1 tbsp lime juice (or more to taste)
200g frozen king prawns (defrosted if possible)
a handful chopped fresh coriander