Prawn and Mango Curry Noodle Bowl

This Prawn and Mango Curry Noodle Bowl is fresh, fragrant and spicy!

Have you ever tried mango in a curry?

You see pineapple quite a lot in Asian-style dishes, but mango works really well too – especially if the curry is a little spicy. The sweetness of the mango works really well with a bit of chilli heat.

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This recipe uses homemade curry paste – so you can add as much or as little heat as you like.

Ready in 30 minutes, it’s great for a quick-but-tasty Friday night dinner instead of reaching for the takeaway menu.

Hey guess what!! My kitchen is starting to go in!! The floor is finally down, and Chris has been coming home from work and building all the cupboards in the evening.

He’s sawing away downstairs as I write, with some Christmas tunes on in the background.

Chris’s dad came round on Sunday and helped to move all of the kitchen boxes out of the living room and into the newly built study (temporarily until the cupboards are finished) so we’ve actually got some space to move around.

I even managed to get the Christmas tree up amongst the mess too 🙂

Can’t wait to get cooking in there – the anticipation is killing me!!

I first created this recipe for Superfood magazine.

The Prawn and Mango Curry Noodle Bowl Recipe:

Prawn and Mango Curry Noodle Bowl

This Prawn and Mango Curry Noodle Bowl is fresh, fragrant and spicy! Plus it's gluten free too!

5 from 1 vote

Print Rate

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Course: Dinner

Cuisine: Asian

Servings: 3 Servings

Author: Nicky Corbishley

Ingredients

• 180 g Raw Jumbo King Prawns (shrimp), de-veined
• 1 ripe mango peeled and chopped into chunks
• 200 ml low fat coconut milk (use regular if you like)
• Juice of half a lime
• 1 tsp fish sauce
• 300 g cooked vermicelli rice noodles (usually gluten free, but best to check first)
• ¼ cucumber chopped
• 1 red chilli sliced (I use Fresno chillies, but any medium-heat chillies will do)
• Small bunch coriander cilantro, chopped
• Lime wedges

Curry Paste:

• 1 small onion peeled and chopped
• 1 medium red chilli chopped
• 1 x 2cm piece of ginger peeled and minced
• 2 cloves of garlic peeled and minced
• 1 lemongrass stalk outer leaves discarded, inner part chopped finely (you can replace this with 1tsp of lemongrass paste)
• 1 tsp ground coriander
• 1 tsp turmeric
• ½ tsp cumin
• ½ tsp paprika
• 1 tbsp olive oil

UK (metric) - **Convert to US Measures**

Instructions

• Add all of the curry paste ingredients to a food processor and blend to a paste.
• Heat a large frying pan or wok on a medium-high heat. Add the curry paste and cook for 4-5 minutes, moving around the pan until fragrant.
• Add the prawns and cook until just starting to turn pink. Add the mango and coconut milk. Heat whilst slowly stirring until just simmering (don’t let it boil).
• Stir in the lime juice and fish sauce, then turn off the heat.
• Boil a kettle and place the cooked noodles in a sieve. Pour over boiled water from the kettle. Allow to drain, then divide the noodles between two or three serving bowls. Top with the prawn curry.
• Add the diced cucumber, sliced chillies and chopped coriander. Serve immediately with a few lime wedges.

Recipe Notes

Nutritional Information is per serving.

Nutritional Information

Nutrition Facts

Prawn and Mango Curry Noodle Bowl

Amount Per Serving

Calories 564 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 4g 20%

Cholesterol 63mg 21%

Sodium 679mg 28%

Potassium 393mg 11%

Total Carbohydrates 102g 34%

Dietary Fiber 4g 16%

Sugars 11g

Protein 12g 24%

Vitamin A 23.6%

Vitamin C 82.9%

Calcium 6.7%

Iron 11.7%

* Percent Daily Values are based on a 2000 calorie diet.

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