This Prawn and Mango Curry Noodle Bowl is fresh, fragrant and spicy!
Have you ever tried mango in a curry?
You see pineapple quite a lot in Asian-style dishes, but mango works really well too – especially if the curry is a little spicy.
The sweetness of the mango works really well with a bit of chilli heat.
This recipe uses homemade curry paste – so you can add as much or as little heat as you like.
Ready in 30 minutes, it’s great for a quick-but-tasty Friday night dinner instead of reaching for the takeaway menu.
Hey guess what!! My kitchen is starting to go in!! The floor is finally down, and Chris has been coming home from work and building all the cupboards in the evening.
He’s sawing away downstairs as I write, with some Christmas tunes on in the background.
Chris’s dad came round on Sunday and helped to move all of the kitchen boxes out of the living room and into the newly built study (temporarily until the cupboards are finished) so we’ve actually got some space to move around.
I even managed to get the Christmas tree up amongst the mess too 🙂
Can’t wait to get cooking in there – the anticipation is killing me!!
I first created this recipe for Superfood magazine.
- 180g (approx. 6½ oz) Raw Jumbo King Prawns (shrimp), de-veined
- 1 ripe mango, peeled and chopped into chunks
- 200ml (3/4 cup plus 1 tbsp) low fat coconut milk (use regular if you like)
- Juice of half a lime
- 1 tsp fish sauce
- 300g (10½ oz) cooked vermicelli rice noodles (usually gluten free, but best to check first)
- ¼ cucumber, chopped
- 1 red chilli, sliced (I use Fresno chillies, but any medium-heat chillies will do)
- Small bunch coriander (cilantro), chopped
- Lime wedges
- Curry Paste:
- 1 small onion, peeled and chopped
- 1 medium red chilli, chopped
- 1 x 2cm piece of ginger, peeled and minced
- 2 cloves of garlic, peeled and minced
- 1 lemongrass stalk, outer leaves discarded, inner part chopped finely (you can replace this with 1tsp of lemongrass paste)
- 1 tsp ground coriander
- 1tsp turmeric
- ½ tsp cumin
- ½ tsp paprika
- 1 tbsp olive oil
- Add all of the curry paste ingredients to a food processor and blend to a paste.
- Heat a large frying pan or wok on a medium-high heat. Add the curry paste and cook for 4-5 minutes, moving around the pan until fragrant.
- Add the prawns and cook until just starting to turn pink. Add the mango and coconut milk. Heat whilst slowly stirring until just simmering (don’t let it boil).
- Stir in the lime juice and fish sauce, then turn off the heat.
- Boil a kettle and place the cooked noodles in a sieve. Pour over boiled water from the kettle. Allow to drain, then divide the noodles between two or three serving bowls. Top with the prawn curry.
- Add the diced cucumber, sliced chillies and chopped coriander. Serve immediately with a few lime wedges.