Prawn and Mango Curry
Serves 4
This is so easy to put together making it a real midweek winner, plus with less than 300 calories per portion, it’s not going to ruin your waistline. You can use frozen prawns instead of fresh prawns but just make sure they are thoroughly defrosted before cooking them. Serve this fruity prawn curry with either rice or cauliflower rice.
What you need
1 tbsp coconut oil
melted
1 onion
finely chopped
2 tbsp red Thai curry paste
½ can (200ml) coconut milk
250ml vegetable stock
2 tsp fish sauce
350g pack ready-prepared butternut and sweet potato cubes
300g skinless and boneless cod fillet
chopped into bite size pieces
200g raw shelled prawns
Juice of half a lime
150g fresh mango
cut into bite-size pieces
3-4 tbsp fresh coriander
washed and chopped
Lime wedges for serving
What you do
Heat a large frying pan, add the coconut oil and once melted add the onion. Leave the onion to soften over a low heat for seven to eight minutes, then add the curry paste, stirring well.
Add the coconut milk, chicken stock and fish sauce before tipping in the cubed butternut squash and sweet potato.
Simmer for approximately 15 minutes until the vegetables are tender.
Add the cod, prawns and lime juice and leave to cook for five minutes or so until the cod is thoroughly cooked and the prawns have turned pink. (The cooking time will largely depend on how big the pieces of cod have been cut).
Stir through the mango pieces and sprinkle with the chopped coriander.
Serve with extra lime wedges on the side.
