Prawn, mango and butternut curry

Name: Prawn, mango and butternut curry
Yield: 4 servings
Cuisine: Asian
Ingredients: 15.00 ml fresh chillies 573; 450.00 g prawns peeled and deveined; 125.00 g cherry tomatoes halved; 450.00 ml curry sauce packet, ready made cook in; 125.00 ml cream; 250.00 g butternut peeled, cubed and roasted; 1.00 mango cubed; 0.00 sea salt and freshly ground black pepper; 0.00 fresh coriander handful; 4.00 roti to serve

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (10)

15.00 ml	fresh chillies — 573
450.00 g	prawns — peeled and deveined
125.00 g	cherry tomatoes — halved
450.00 ml	curry sauce — packet, ready made cook in
125.00 ml	cream
250.00 g	butternut — peeled, cubed and roasted
1.00	mango — cubed
0.00	sea salt and freshly ground black pepper
0.00	fresh coriander — handful
4.00	roti — to serve

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Method:

Heat the olive oil in a large frying pan and fry the prawns and the cherry tomatoes until lightly coloured.
Add the curry sauce and cream.
Simmer for about three minutes, then add the roasted butternut cubes and mango, and heat through.
Season with salt and pepper and stir in fresh coriander.
Serve with rotis or wild rice mixture.