Mango & Coconut Prawn Curry

Name: Mango & Coconut Prawn Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500g Peeled Raw King Prawns; 1 Finely Sliced Large Onion; 3 Finely Chopped Garlic Cloves; 1 Thumb-Sized Piece of Fresh Grated Ginger; 1 tsp Ground Cumin; 1 tsp Ground Turmeric; 1 tsp Mild Curry Powder; 400ml Coconut Milk; 150ml Oh My Glaze Mango & Coconut Sauce; Juice of 1 Lime; 1 tbsp Vegetable Oil; Salt and Black Pepper; Sticky Rice; Freshly Chopped Coriander

A creamy mango and coconut prawn curry packed with flavour and ready in just 30 minutes. Made with our award-winning Messy Mango & Coconut sauce.

⏱ 30 MIN 🍽 4 SERVINGS

MADE WITH Messy Mango & Coconut

INGREDIENTS

500g Peeled Raw King Prawns
1 Finely Sliced Large Onion
3 Finely Chopped Garlic Cloves
1 Thumb-Sized Piece of Fresh Grated Ginger
1 tsp Ground Cumin
1 tsp Ground Turmeric
1 tsp Mild Curry Powder
400ml Coconut Milk
150ml Oh My Glaze Mango & Coconut Sauce
Juice of 1 Lime
1 tbsp Vegetable Oil
Salt and Black Pepper
Sticky Rice
Freshly Chopped Coriander

METHOD

START THE CURRY

Heat the oil in a large frying pan. Add the onion and cook until soft, then add the garlic and ginger and cook for another minute.

ADD THE SPICES

Add the cumin, turmeric and curry powder. Stir through the onions and cook for a minute until fragrant.

MAKE THE MANGO & COCONUT SAUCE

Pour in the coconut milk and Oh My Glaze Mango & Coconut Sauce. Stir well and gently simmer for around 10 minutes until the sauce starts to thicken.

COOK THE PRAWNS

Add the king prawns and cook for 3–5 minutes until pink and cooked through.

FINISH

Squeeze in the fresh lime juice, season to taste and stir through some fresh coriander.

SERVE

Spoon the Mango & Coconut Prawn Curry over sticky rice and finish with fresh coriander.

CHEF SCOTT'S HOT TIP

Add an extra drizzle of Oh My Glaze Mango & Coconut Sauce if you fancy.