Tiger Prawns, Squash, Sweet Potato & Mango Red Thai Curry….And A Chicken Version For Us Carnivores

By Simon  , , , ,   

October 14, 2014

Incredible flavours, aromas & texture. This dish packs a punch, beautiful, tail on, tiger prawns, butternut squash, sweet potato and mango, just amazing together and so simple to create... so give it a go. We have included a chicken version for the hungry meat eaters amongst us, or as the recipes suggests, why not try both together in one epic dish.......With a little steamed rice ūüôā

  • Prep: 20 mins
  • Cook: 30 mins
  • Yields: 4 Generous


1 tbsp Groundnut oil

1 Handful Spring onions

1 1/2 tbsp Red Thai curry paste

200 ml Coconut milk

2 tsp Thai fish sauce

3-4 Splash Vegetable stock

350 Grams Butternut squash & sweet potato

200 Grams Tiger prawns tail on

1 Large Lime

1-2 Medium Mangos

1 Handful Fresh ripped coriander leaves

1 Handful Lime wedges & a scattering of fresh Thai birds eye chillies



Heat the wok oil in a large, heavy-based frying pan and fry the sliced spring onion for a minute, then add the red Thai curry paste.  Click here for our red Thai paste recipe. It's really is worth making and freezing plenty of paste, ready for your next creation.

Whisk in the coconut milk, chicken stock and fish sauce and bring to the boil.

Tip in the butternut squash and sweet potato cubes and simmer, partially covered, for about 15 minutes, or until tender.

Rinse the Tigers, adding them them into the pan, letting the sauce come back to the boil.  When it does, reduce the heat, add the lime juice and diced mango and cook for another minute or so until the prawns are cooked through.

Serve on a warmed serving dish with a handful of freshly chopped coriander, lime wedges and a scattering of Thai chillies.  A truly amazing, simple and packed with flavour simple supper.

Fancy Chicken instead?  Simply marinate the chicken in the red Thai sauce for a few hours, covered in the fridge.  Heat a large wok pan with a little oil and fry the strips of chicken, adding a little stock if needed until golden and cooked through. Remove the chicken with a slotted spoon, leaving all the juicy red Thai sauce in the wok pan, set aside the chicken until needed.  Follow the recipe from start to finish, adding the chicken instead of the prawns, or try both crispy chicken and tiger prawns.  It really is that simple and truly stunning.  The senses will so appreciate it and I feel your family and friends will too.  Enjoy.






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