With summer drawing to a close, mangoes are starting to become more expensive and less plentiful. I say make the most of them while they’re still around, and this recipe is a great way to enjoy the last of the season’s mangoes.
The divine Thai flavours of garlic, chilli, ginger, lime and coconut marry beautifully with the prawns and mango. The curry sauce can be made in advance – you only need to add the prawns and mango just before serving time. Perfect for entertaining and a piece of cake to make, you’ll make this recipe time and time again.
Ingredients (serves 4):
600ml coconut milk
750g peeled green king prawns
2 ripe but firm mangoes, cut into 2cm cubes (you can use frozen mangoes if fresh are not available)
1 cup coriander leaves, firmly packed
2-4 birds eye chillies, halved and seeds removed
4 cloves garlic, peeled
2 Asian shallots or 1 small onion, peeled and roughly chopped
1 tablespoon grated fresh ginger
2 limes, zest grated and juiced
1 tablespoon grated palm sugar or brown sugar
2 teaspoons shrimp paste (known as belacan or terasi, available from Asian grocers)
1 tablespoon fish sauce
To garnish: coriander sprigs, lime wedges
Large saucepan or wok
1. For the curry paste: place all the curry paste ingredients in a food processor and process until it resembles a paste.
2. Place the coconut milk into the saucepan or wok together with the curry paste and bring to the boil over a medium-high heat, stirring occasionally. Boil for 10 minutes or until it has thickened somewhat.
3. Taste for seasoning, adding a little more sugar, fish sauce or lime juice if necessary.
4. Add the prawns and cook for 3-4 minutes, or until the prawns are just cooked through. Add the mango and the coriander leaves and cook for a further 2 minutes.
5. Serve with steamed jasmine rice and garnish with coriander sprigs and lime wedges.