Vietnamese prawn and mango curry

Try using other seafood - such as monkfish and mussels - instead of just prawns


  • 2 cloves garlic, finely chopped
  • 2 shallots, thinly sliced
  • 1 carrot, cut into thin matchsticks
  • 4tbsp finely chopped lemongrass
  • 1 red chilli, deseeded and finely chopped
  • 1tbsp mild curry powder
  • 300ml (10fl oz) coconut milk
  • 1tbsp fish sauce
  • 1kg raw king prawns, peeled but tails left on
  • 300g (10½oz) mango flesh, cut into 1.5cm cubes
  • Basil leaves to garnish


  1. Fry the garlic, shallots and carrots in a heavybased saucepan over a medium heat, stirring, for 1-2 minutes or until soft. Add the lemongrass, chilli and curry powder and cook for 3 minutes or until fragrant. Add the coconut milk, 200ml (7fl oz) water and fish sauce to the pan and bring to a simmer. Cook for 5 minutes and then stir in the prawns and mango. Simmer, partially covered, for 3-4 minutes or until the prawns are pink and cooked through. Garnish with basil leaves and serve with steamed jasmine rice.
  2. COOK'S TIP: Try adding 1kg mixed diced seafood - such as monkfish, cod, salmon and mussels - instead of just prawns