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Red Prawn and Mango Curry

This is one of the easiest suppers to make, but somehow, however much I know this, it always surprises me. Not in the cooking, so much as in the eating: I can't...
2 Servings -
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Servings:2  | Calories:413 | Total Fat:23g  | Chol:158mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 23g
35 %
Sat Fat 12g
60 %
Total Carb 33g
11 %
Fiber 6g
24 %
Sugars 14g
Cholesterol 158mg
53 %
Sodium 1516mg
63 %
Protein 24g
48 %
36% Others combined
26% Coconut milk
21% King prawns
15% Oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 x 15ml tablespoon wok oil
1 spring onion, finely sliced
1 1/2 x 15ml tablespoons red Thai curry paste (or according to taste)
1/2 x 400ml can coconut milk, to give 200ml
250 ml chicken stock (made from concentrate)
2 teaspoons fish sauce (nam pla)
1 x 350g packet butternut and sweet potato cubes
1 x 200g packet frozen king prawns
1 teaspoon lime juice
150 g mango cubes, diced
3-4 x 15ml tablespoons chopped fresh coriander

Directions : View recipe directions on
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