Prawn and Mango Curry

Prawn and Mango Curry

The whole family had this one at the weekend. We planned to order in but I found myself in the kitchen on Saturday afternoon, feeling the need to cook. Eliza helped with her 'Cooks & Kids' book (Tomato Dahl) and I made this Prawn Curry.






Ingredients
2 tbsp Oil
5 Spring Onions, chopped
3 Cloves Garlic, sliced
1 inch Fresh Ginger, finely grated
2 tsp Paprika
1 tsp Cumin
1/2 bunch Fresh Coriander, chopped
1/2 Red Chilli, deseeded and chopped 
2 tbsp Fish Sauce
1 x 400ml Can Coconut Milk
Juice of 1 Lime
1 Mango, diced. The easiest way to do this is cut off both sides of the mango and score the flesh (see right). You then push the flesh up to get something hedgehog like! You can then push the chunks off with your fingers. Slice off the remaining flesh around the stone.

Method
Heat the oil and lightly fry the spring onion for a couple of minutes. Add the garlic and ginger and cook for a couple of minutes.

Add the chilli, paprika and cumin and stir for a minute. Add the fish sauce and coconut milk and bring to the boil.

At this point you could also add some other veg to make it a more complete meal: mange tout, peppers, green beans etc and cook for a few minutes before you add the mango.

Simmer for 10 minutes and then add the mango. If you are eating it straight away, add the prawns, lime juice and coriander and cook for a few minutes until the prawns are cooked through. If not, you can put it aside and do the final bit when you are ready to eat.

When you cook the rice, remember to wash it thoroughly and keep the lid on when cooking! 2 cups of water, to 1 cup of rice.