Prawn curry with mange tout and mushrooms

    21 min

    This recipe is nice for a casual dinner with friends, or simply to change up the daily routine at home. Prawns cook quickly and their natural sweetness goes well with curry spices.

    3 people made this

    Serves: 4 

    • For the rice
    • 400ml water
    • 1 teaspoon curry powder
    • 1/4 teaspoon turmeric
    • 1/8 teaspoon salt
    • 200g basmati rice
    • For the prawn curry
    • 1 1/2 tablespoons rapeseed oil
    • 250g white mushrooms, sliced
    • 200g mange tout, trimmed
    • 1 onion, chopped
    • 400g raw peeled prawns
    • 1 teaspoon minced garlic
    • 1 tablespoon curry powder
    • 1 teaspoon turmeric
    • 3 drops Tabasco®
    • 150ml half fat creme fraiche
    • salt and ground black pepper

    Prep:13min  ›  Cook:8min  ›  Ready in:21min 

    1. Bring a casserole with the water, 1 teaspoon curry powder, 1/4 teaspoon turmeric and 1/8 teaspoon salt to the boil. Stir in the rice, reduce the heat to very low and cook, covered, until all the water is absorbed, about 20 minutes.
    2. Heat 1 tablespoon of the oil in a wok over high heat. Stir in the mushrooms, mange tout and onions and cook, stirring constantly, for 4 minutes. Set aside in a covered dish.
    3. Pour the remaining 1/2 tablespoon oil into the wok and stir in the prawns, garlic, curry powder, turmeric and Tabasco®.
    4. Stir in the creme fraiche and the vegetables, and cook and stir until heated through. Season with salt and pepper. Serve with the cooked rice.


    You can reduce the preparation time by using frozen veg and shop-bought pre-sliced mushrooms.

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