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Prawn & Mango Satay Curry

Posted on February 21, 2015 in Recipes

This is a firm favourite in my house. It's mild, sweet and tasty enough for the whole family to enjoy (even the very littlest one) plus it's such an easy make and the ingredients can sit happily in your freezer and store cupboard until you're ready.

This curry is enough to serve 4 adults:

vegetable oil

1 onion, diced finely

1 tbsp red Thai curry paste

2 tbsp peanut butter, smooth

235g raw, king prawns, frozen

350g diced butternut squash and sweet potato, frozen

190g mango, cubed, frozen

350g cauliflower, frozen

1 400ml tin coconut milk

2 tbsp coriander, chopped, frozen

Start by frying the onion in some vegetable oil until it starts to soften. Then spoon in the curry paste and peanut butter. This amount of curry paste gives quite a mild flavour overall but if you want it slightly hotter just add another. Mix this together and continue to fry it off for a couple of minutes.

Add your prawns, butternut squash, sweet potato and cauliflower. Get them coated quickly in the paste and then pour in the can of coconut milk. Simmer for 8-10 minutes or until the prawns are cooked through and the vegetables are soft. Pop your mango cubes into the curry and cook for another 2-3 minutes until they have thawed and warmed through.

Stir in the chopped coriander and serve with coconut rice and naan bread.