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Coconut, Prawn & Mango Curry

Coconut, Prawn & Mango Curry

Servings: 4
Prep. Time: 5 mins
Cook Time: 25 mins

Recipe created by Izy Hossack - Check out her website for more great recipes:http://www.topwithcinnamon.com/

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Ingredients:

  • 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 Red onion, finely chopped
  • 400ml Coconut milk
  • 2 tbsp Fish sauce
  • 1 tbsp Palm sugar
  • 200ml Water
  • 200g Purple sprouting broccoli
  • 1/2 Mango, diced
  • 200g Frozen, cooked & peeled prawns

 

To Serve

  • Cooked brown rice
  • Fresh coriander
  • Chopped spring onion
  • Crushed cashews

Directions:

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

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