This is a beautifully fragrant prawn and mango curry that is quick to make and perfect for the summer months! You fry some onion with ginger, korma paste (shop-bought), coconut milk, lime, prawns and chopped mangoes and top with fresh coriander. Unique, light and satisfying! We had it on it’s own but agreed it would be nice with a little rice on the side. And an accompanying cold beer is pretty good!
The recipe is based on one from Tesco magazine. With the leftover korma paste you could a) try a veggie, fish or meat recipe by Pataks (putting ‘korma’ in the recipe quick search) http://pataks.co.uk/recipes/ or b) freeze the sauce in a freezer container or freezer bag for up to 3 months, defrosting overnight in the fridge before you use it.
Prawn and mango curry (serves 2)
1 tbsp sunflower/vegetable oil
1 onion, roughly chopped
1 tsp grated/finely chopped ginger
3 tbsp korma paste (I used Pataks)
300ml (1/2 pint) coconut milk
175g mango chunks
175g prawns (or a bit more if you love them!)
Juice of 1/2 lime
Handful fresh coriander, chopped fine
Optional – rice, to serve
Heat the oil in a frying pan/wok, add the onion and ginger and gently fry for 5 minutes, until softened. Stir in the korma paste and coconut milk, then simmer for 2 mins. Stir in the mango chunks, prawns and lime juice, then simmer for another 3 mins, or until the prawns are pink and cooked through. Scatter over the coriander and serve rice alongside the curry, if you wish.
Recipe by Tesco magazine