Red Thai Curry with Prawn and Mango
Good Food and Red Shoes
Good Food and Red Shoes
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  • 15 ml wok oil (groundnut or vegetable will be fine)
  • 1 spring onion, finely chopped ( I used a couple)
  • 2 tablespoons of red thai curry paste, you don't have to be specific, add more if you want extra spice
  • 200 ml of coconut milk
  • 250 ml of chicken stock
  • 2 teaspoons of fish sauce (nam pla)
  • 1 x 350g packet of butternut squash and sweet potato cubes (I used a 500g packet, I chopped them up a bit smaller)
  • 1 x 200g packet of frozen raw king prawns
  • juice of a half a lime
  • 150 g mango cubes, diced (I used a full frozen punnet about 350g, defrosted first)
  • coriander to serve



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