About this recipe:A tasty curry with a spicy kick, mellowed with reduced-fat coconut milk. The addition of fresh mango not only adds to the colour and appeal, but boosts the vitamin content of the dish. Serve with warm naan bread and a favourite Indian chutney.
1 tbsp vegetable oil
1 onion, finely chopped
1 red chilli, deseeded and thinly sliced
3 tbsp balti curry paste
225ml reduced-fat coconut milk
2 vine-ripened tomatoes, skinned and chopped
1 ripe medium mango, peeled, stoned and diced
24 large raw tiger prawns, peeled and deveined (about 225g prepared weight)
2 tbsp chopped fresh coriander
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Method Prep:20min › Cook:25min › Ready in:45min
Heat the oil in a large frying pan, add the onion and cook on a moderate heat for 5 minutes or until softened. Add the chilli and curry paste and cook for 1–2 minutes, taking care not to allow the paste to burn.
Add the coconut milk to the pan and stir well, then add the tomatoes. Cook gently for 10 minutes or until the tomatoes are soft and the sauce has thickened slightly, stirring occasionally.
Stir in the mango and cook for 1–2 minutes, then add the prawns and simmer gently for about 5 minutes until the prawns are pink and tender. Stir in the chopped coriander and serve immediately.
Diced cooked lean pork or chicken would also work well in the fruity sauce in place of the prawns. Heat through gently.