Fiery Ginger Prawn Curry with mango and broccoli
SERVES
Serves 2-3
PREP
Make the curry paste: peel and roughly chop the shallot. Cut the top off the red chilli, slice in half length ways and remove the seeds. Peel the garlic cloves. Peel the ginger and slice into strips. Add all to the food processor along with all the other curry paste ingredients. Pulse blend until you have a textured curry paste.
Cut the top off the pointed pepper, cut in halt length ways, remove the seeds and cut into strips.
Break the broccoli into florets and chop the stalk into small chunks.
Peel the mango and cut around the stone to remove the flesh. Cut into long strips.
METHOD
Heat the casserole dish on a high heat for two minutes then reduce to low heat and add all of the paste into the dish. Fry lightly until the aroma starts to release, stirring constantly.
Add the red pepper, combine with the paste, place the lid on the dish and let cook for 3 minutes.
Add the coconut milk to the casserole dish, season with salt and pepper, stir well and replace the lid. Simmer for ten minutes to allow the flavours to develop.
Add the prawns and the kale, replace lid and simmer for a further 7 minutes.
Steam the broccoli using a steamer or deep pan and silicon strainer. Steam for about 5 minutes until the broccoli has started to soften but still has some bite.
Remove the lid of the casserole dish and simmer for another 3 minutes. Having the lid off will encourage the sauce to thicken.
Serve with a sprinkling of fresh coriander.
TIPS
My daughter said “this is your best curry yet” after finishing this for the first time. Who am I to argue?
Use organic produce where possible.
I like to have this curry without any form of starch / carbs because I don’t like anything to interfere with the amazing taste that comes from the fresh juicy mango and the fiery ginger curry sauce but it can be bulked up with rice or buckwheat noodles, or fluffy jasmine rice.
I prefer to use raw king prawn when cooking because I find they soak up the flavours much better than when adding pre-cooked prawns.
INGREDIENTS
240g raw king prawns
1 medium head of broccoli
1 ripe mango
1 red pointed pepper
75g kale
1 tin full fat coconut milk
For the Curry Paste:
1 shallot
1 red chilli
3 garlic cloves
100g ginger
Handful of fresh coriander (and more to garnish)
1 tbsp curry powder
1 tsp mustard seeds
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
2 tbsp tomato paste/puree
2 tbsp extra virgin olive oil
1 tbsp tamari/soy sauce
EQUIPMENT
Cast Iron Casserole Dish
Food processor
Steamer/Deep pot and silicon strainer
Deep dinner plates/pasta bowls work best for serving