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Prawn, Mango & Coconut Curry

Course Dinner
Author Izy


Curry paste:

  • 1 tbsp olive oil
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 1 tbsp garam masala
  • 1/2 tsp ground turmeric
  • 3 cloves garlic , , peeled
  • thumb sized piece of fresh ginger , , grated
  • handful of fresh coriander
  • juice of 1/2 a lime
  • 1 tbsp kaffir lime leaves
  • 1/4 tsp chilli powder


  • 1/2 a red onion , , finely chopped
  • 400 ml coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 200 ml water
  • 200 g purple sprouting broccoli
  • 1/2 a mango , , diced
  • 200 g frozen , , cooked & peeled prawns

to serve:

  • cooked brown rice , , fresh coriander, chopped spring onion, crushed cashews


  • Place the olive oil, ground cumin, ground coriander, garam masala, ground turmeric and garlic into the soup maker. Set the timer for 1 minute at ‘saute’, stirring often, to toast the spices.
  • Add the ginger, coriander, lime juice, kaffir lime leaves and chilli powder. Blend into a chunky paste, scraping down the sides of the jug as needed.
  • Add the red onion and set the timer for 2 minutes at ‘saute’. ‘Stir’ occasionally to prevent the onion from burning.
  • Pour in the coconut milk, fish sauce, palm sugar and 200ml of water then blend until smooth.
  • Add the broccoli to the soup maker and set the timer for 10 minutes starting on ‘high’ heat. Once the mixture comes to the boil, turn the heat down to ‘simmer’ for the remaining time.
  • Add the frozen prawns and diced mango and ‘stir’ in. Set the timer for 2 minutes at ‘simmer’.
  • Serve the curry warm with brown rice, coriander, spring onions and cashews.