Let’s start the curry series with one of my favourite Nigella recipes. Of all the mains I prepare, this tops my partner’s charts. This curry is warming, soothing, tasty and colourful, not to mention extremely easy to make. The recipe can also be easily adapted to include different vegetables. If you want to, you can also ditch the prawns altogether and make it into a nice vegetable ones by bulking it up with some potatoes. The quantities I am reporting below are slightly different from Nigella’s as they work better for me, but feel free to play with the recipe as you please.
- 1 spring onion, sliced OR 1 small onion, finely chopped – and I’ve also used a couple of shallots when I had some!
- red Thai curry paste, to taste – I usually use 3 tbsp and then end up complaining it’s too hot!
- 1 x 400ml coconut milk can
- 300ml vegetable stock
- 200g frozen king prawns – makes about 20 prawns
- 2 sweet potatoes, cubed OR 1 sweet potato and 1 butternut squash, all cubed
- 1 mango, diced
- coriander, chopped
- lime juice
- 2 tsp fish sauce
- Heat some oil in a pan (I use my Le Creuset big one or a big stew pan) and fry the spring onion slices, then add the curry paste and fry until fragrant.
- Whisk in the stock, coconut milk and fish sauce, then bring to the boil
- Add the orange vegetables (be it sweet potatoes, butternut squash or a mixture of the two) and simmer, partially covered, for about 15 minutes, until the vegetables are tender.
- Tumble the prawns under running cold water to shake off the excess ice and then add them to the pan together with 1 tbsp of lime juice. Cook until pink, then add the diced mango and cook for another 2 minutes.
- Serve with some plain basmati rice and scatter with some chopped coriander (see serving suggestion below!)