Prawn, butternut & mango curry

Prawn, butternut & mango curry

  • 1
  • 2
  • 3
  • 4
  • 5
(19 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 2

A light coconut-based curry flavoured with coriander, turmeric, cumin and lime. Serve with brown or wild basmati rice

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
435
protein
24g
carbs
56g
fat
13g
saturates
5g
fibre
10g
sugar
23g
salt
1.5g

Ingredients

  • ½ (about 200g) butternut squash, peeled, deseeded and cut into bite-sized pieces
  • 75g quick-cook brown basmati or wild rice (cook 50g extra if upcycling for Tuna, sweetcorn and pea wraps, see 'goes well with')
  • 1 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 1cm piece ginger, peeled and finely chopped
  • 1 garlic clove, finely sliced
  • 1 lemongrass stalk, woody tip and outer leaves removed, bulbous end lightly bashed (to help release oils)
  • ½ red chilli, deseeded and finely chopped
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ ripe mango, peeled, stoned and cut into chunks
  • 200g baby spinach
  • 150ml vegetable stock (or water)
  • 150ml low-fat coconut milk
  • 175g raw king prawns
  • 1 tsp low-salt tamari or soy sauce
  • juice 1 lime
  • 2 tbsp finely chopped coriander

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 200C/180C fan/gas 6. Tip the butternut squash into a non-stick roasting tin and roast for 15-20 mins or until almost soft. Remove and set aside.
  2. Meanwhile, cook the rice following pack instructions until tender. Drain and cover to keep warm. (Set aside the extra for Tuna, sweetcorn and pea wraps, see 'goes well with', if required.) Heat the oil in a wok or large non-stick frying pan over a medium heat. Add the onion and cook for 2 mins until soft but not coloured. Add the ginger, garlic, lemongrass, chilli and spices, and cook for 3 mins more.
  3. Stir through the mango and roasted butternut squash, then add the spinach and pour over the stock and coconut milk. Stir gently to combine, slowly bring to the boil, then reduce to a simmer for a few mins until the spinach starts to wilt.
  4. Add the prawns and stir. Once the prawns are pink through (about 3 mins), remove the lemongrass and discard. Add the tamari, lime juice and coriander, and stir well. Just before serving, check the seasoning, adding more lime juice or tamari if needed. Serve with the rice.

Recipe from Good Food magazine, July 2014

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
zaitken's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Wow! I loved this meal and so did my hubby. Easy enough to cook and so full of flavour! Can't believe this is part of the diet plan, it's so delicious.

felicityhm's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Had this as part of the 9-day diet plan and tripled it to serve to guests. Everyone really enjoyed it. I've only given it 4 stars as I followed previous advise to add extra of the spices and think it would have been a bit bland with the stated quantities.

Chuns's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is very tasty and full of flavours

irritable's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I'm giving this 5 stars to encourage you to make it! However, I agree with most comments; the flavour is very bland unless the spice and herb quantities are at least doubled. I also added a little cornflour as I deliberately also increased the coconut milk content. The end product looks good (actually like the picture) and is certainly good enough to serve to guests. I thoroughly recommend people to give this a go but don't be afraid to customise as you see fit. I'm going to add baby sweetcorn next time.

sandieb's picture

I quite enjoyed this, although I also thought it a little bland. I don't like very spicy but this could have done with a bit of oomph!

kjmccarthy1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this this evening. Does require a little long prep than stated. Delicious. Cheap ingredients besides the prawns. Was delicious. Everyone licked their plate!

marypalmer53's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Brilliant flavour combination, perfect proportions for me!

mrs_n's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I quite liked this dish but really if you're going to call it a curry there should be some sort of spicy taste to it! The combination of the prawns, squash, mango and spinach was lovely but the sauce was too bland and needed a good spoonful of thai curry paste to liven it up (otherwise it would have just tasted of coconut milk). I would make this again but would definitely at least double the spices, not for heat but for flavour!

pdeie's picture

A little extra chopped chilli is good for a bit of an extra kick

Questions

Tips