This Prawn and Mango Curry Noodle Bowl is fresh, fragrant and spicy!
Have you ever tried mango in a curry?
Pineapple appears often in Asian-style dishes, but ripe mango works beautifully as well—especially with a touch of chilli. The mango’s natural sweetness balances the curry’s heat, creating a bright, layered flavour.
This version uses a homemade curry paste so you can control the level of spice to suit your taste.
Ready in about 30 minutes, it’s an easy, flavoursome dinner that beats ordering in and is perfect for a quick weeknight or Friday-night meal.
On a personal note, I’m excited because my kitchen renovation is finally progressing—the floor is down and the cupboards are taking shape. Boxes have been moved out of the living room and we’ve even squeezed the Christmas tree in among the chaos. I can’t wait to be back cooking in the new space.
I first created this recipe for Superfood magazine.
The Prawn and Mango Curry Noodle Bowl Recipe:
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Prawn and Mango Curry Noodle Bowl
Ingredients
- 180 g (6.5 oz) raw jumbo king prawns de-veined
- 1 ripe mango peeled and chopped into chunks
- 200 ml low-fat coconut milk (3/4 cup + 2 tbsp; use regular if preferred)
- juice of half a lime
- 1 tsp fish sauce
- 300 g (10.5 oz) cooked vermicelli rice noodles (usually gluten-free—check packaging)
- ¼ cucumber diced
- 1 red chilli sliced (Fresno or any medium-heat chilli)
- 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 garlic peeled and minced
- 1 lemongrass stalk outer leaves discarded, inner part chopped finely (or 1 tsp lemongrass paste)
- 1 tsp ground coriander
- 1 tsp turmeric
- ½ tsp cumin
- ½ tsp paprika
- 1 tbsp olive oil
Instructions
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Put all the curry paste ingredients into a food processor and blend to a smooth paste.
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Heat a large frying pan or wok over medium-high heat. Add the curry paste and cook for 4–5 minutes, stirring continuously until aromatic.
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Add the prawns and cook until they just begin to turn pink. Stir in the mango and coconut milk, heating gently until the sauce is just simmering—do not boil.
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Mix in the lime juice and fish sauce, then remove the pan from the heat.
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Place the cooked vermicelli noodles in a sieve and pour over boiling water from a kettle to warm them through. Drain well and divide between serving bowls, then spoon over the prawn and mango curry.
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Top with diced cucumber, sliced chilli and chopped coriander. Serve immediately with lime wedges on the side.
Notes
Nutrition
Nutrition information is automatically calculated and should be treated as an estimate.
