Red Prawn and Mango Curry
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1 x 15ml tbsp wok oil* recipe below
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1 x spring onion, finely sliced
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1 1/2 x 15ml tbsp red Thai curry paste (or according to taste)
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1/2 x 400ml can of coconut milk to give 200ml (I used a whole tin of coconut cream for a really indulgently good restaurant standard curry)
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250ml chicken stock (made from concentrate)
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2 teaspoons fish sauce (nam pla)
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1 x 350g packet butternut squash and sweet potato cubes (I used Jap pumpkin cubes)
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200g packet frozen king prawns (mine weren't frozen so I butterflied them which is how I prefer them as it makes them look fatter and juicier)
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1 teaspoon lime juice (I used a big squeeze from 1/3 of a lime)
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150g mango cubes, diced
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3-4 x 15ml tablespoons chopped fresh coriander
Step 1 - Heat the wok oil in a large, heavy-based frying pan and fry the sliced spring onion for a minute, then add the curry paste.
Step 2 - Whisk in the coconut milk, chicken stock and fish sauce and bring to the boil.
3 . Tip in the butternut squash and sweet potato cubes and simmer, partially covered for about 15 minutes or until tender.
Step 4 - Drain the prawns under running water to remove excess ice and tumble them into the pan. Let the sauce come back to the boil. When it does, add the lime juice and diced mango and cook for another minute or so until the prawns are cooked through.
Step 5 - Sprinkle with the chopped coriander as you serve over plain rice or wide rice noodles, or even both.
Serves 2-4, depending on how hungry you are and whether you're expecting to eat anything else at supper
Wok oil:
Don't use olive oil but 450ml sunflower or other vegetable oil, plus 50ml toasted sesame oil, 4 sliced cloves of garlic, a 6cm piece of ginger sliced and strain after 48 hours of steeping.
Recipe by Nigella Lawson from Nigella Express