Prawn and mango curry
Serves 2 / Time 30 mins
Calories 683 per portion / Fat 50g
Ingredients
Light olive oil 2 tbsp
Spring onions 3 trimmed and sliced diagonally
Mangetout 110g (4oz), trimmed
Mango 1, peeled, flesh cut from each side of the stone and thinly sliced lengthways
Medium curry paste 2 tbsp
Coconut cream 200ml carton
Cooked fantail king prawns with tails on 200g (7oz), black vein removed from back of each prawn
Chopped coriander 4 tbsp, plus sprigs for garnish
Instructions
1. Heat olive oil in a large wok, add spring onions and mangetout and stir-fry until both are softened, yet still retain a slight crispness.
2. Add mango and curry paste and cook for 1-2 minutes. Pour coconut cream into wok, add prawns and heat through until piping hot, but not boiling.
3. Stir in coriander and serve garnished with coriander sprigs and accompanied with cooked basmati rice.