Prawn, butternut & mango curry

Prawn, butternut & mango curry

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(39 ratings)

Prep: 10 mins Cook: 25 mins


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: per serving

  • kcal435
  • fat13g
  • saturates5g
  • carbs56g
  • sugars23g
  • fibre10g
  • protein24g
  • salt1.5g
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  • 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')



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1cm piece ginger, peeled and finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 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



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 175g raw king prawn
  • 1 tsp low-salt tamari or soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • juice 1 lime



    The same shape, but smaller than…

  • 2 tbsp finely chopped coriander


  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.

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Comments, questions and tips

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Chuns's picture
6th Jul, 2014
This is very tasty and full of flavours
23rd Jun, 2014
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.
20th Jun, 2014
Great Thai curry but I used double the amount of spices, lemon grass and ginger stated including a whole chilli with the seeds! Used fish sauce instead of the soy. Great with chicken instead of prawns too.
16th Jun, 2014
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!
14th Jun, 2014
Made this this evening. Does require a little long prep than stated. Delicious. Cheap ingredients besides the prawns. Was delicious. Everyone licked their plate!
14th Jun, 2014
Brilliant flavour combination, perfect proportions for me!
12th Jun, 2014
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!
16th Jun, 2014
A little extra chopped chilli is good for a bit of an extra kick


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