Add all of the curry paste ingredients to a food processor and blend to a paste.
1 medium red chilli, 1 x 2cm piece of ginger, 2 cloves garlic, 1 lemongrass stalk, 1 tsp ground coriander, 1 tsp turmeric, ½ tsp cumin, ½ tsp paprika, 1 tbsp olive oil, 1 small onion
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).
180 g (6.5 oz) raw jumbo king prawns, 1 ripe mango, 200 ml (3/4 cups + 2 tbsp) low-fat coconut milk
Stir in the lime juice and fish sauce, then turn off the heat.
juice of half a lime, 1 tsp fish sauce
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.
300 g (10.5 oz) cooked vermicelli rice noodles
Add the diced cucumber, sliced chillies and chopped coriander. Serve immediately with a few lime wedges.
¼ cucumber, 1 red chilli, small bunch coriander, lime wedges