Red Prawn and Mango Curry (28 September 2014 )

4 servings
1 tablespoon sunflower oil
1 yellow onion, finely chopped
2 tablespoons red Thai curry paste
400 ml coconut milk
200 ml vegetable stock, made from concentrate
2 teaspoons Thai fish sauce
150 grams diced butternut squash
200 gram sweet potato cut in cubs
200 grams frozen or fresh king prawns
1 tablespoon lime juice
150 grams cubed mangos
3 - 4 tablespoons chopped fresh coriander

Heat the oil in a large, heavy-based frying pan, and fry the sliced spring onion for a minute, then add the red curry paste.

Add in the coconut milk, vegetable stock and fish sauce and bring to the boil.

Tip in the butternut squash and sweet potato cubes and simmer, partially covered, for about 15 minutes, or until tender.

Drain the prawns under running water to remove excess ice and tumble them in to the pan, letting 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.

Sprinkle with the chopped coriander as you serve over plain rice.