I genuinely love everything about this super quick fresh and spicy Prawn and Mango Curry. Like from “hmmm… shall we have dinner?” to the damn plate in like 20 minutes, MAXIMUM. Those are the dishes we love to create, no?

There are a few quick go-to recipes in my repertoire, two of which are Thai inspired curries, this one and a gorgeous Peanut Chicken Curry. They both utilise coconut milk too. I can’t wait to share more of my quick recipes with you – maybe that could be my niche?

Apparently, when you’re food blogging, you are meant to be really specific in your style. My style is I LOVE FOOD, and food is so expansive and vast. The reason I wanted to do this blog was that I wanted to create and share a broad range of recipes, not lock myself into a specific niche. So I’ll continue to churn out a wide range of food. Food that I love to eat and cook, depending on my mood and what I fancy on any given day, and we’ll go from there.

two bowls of prawn and mango curry, served in half coconut bowls with rice and garnished with coriander

Ramble over, let’s make a Prawn and Mango Curry

The base of this Prawn and Mango Curry is a simple paste. You will need a food processor, or a pestle + mortar and some elbow grease.

To start, roughly chop one onion into eight pieces and add to the food processor, chop the tops off three Thai chillis and add them too. Crush three cloves of garlic, and grate 20 grams of ginger and add those in too. You’re getting the idea.

Tear apart a small handful coriander, discarding the lower, longer bit of the stalk and, you guessed it, chuck it into the food processor. Roughly chop the lemongrass, discarding the out leaves, and pop that in too.

Finally, add one tablespoon of cumin, half a tablespoon each of ground coriander and cumin, three tablespoons of coconut oil and approximately eight Thai basil leaves. Blitz into a gorgeous spice paste.

Add the paste to a frying pan or wok set over medium heat, and cook for around 5 minutes, stirring frequently. It will be super aromatic. Perfection. Add about 165 grams of prawns and cook for 5 more minutes, until there is almost all pink.

Whilst the paste and prawns are cookings – dice up one medium-sized mango. I find dicing up a Mango an absolute faff, not going to lie. I have butchered many a mango in my time, and very rarely have I been wholly satisfied with my work. Super tasty though, eh?

Add the diced Mango and a tin of coconut milk to the pan with the prawns, and bring to a simmer. Finally, once simmering, stir in one tablespoon of fish sauce and the juice of a lime.

Serve your Prawn and Mango Curry with fluffy white rice and a smattering of coriander leaves.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
two bowls of prawn and mango curry, served in half coconut bowls with rice and garnished with coriander

Prawn + Mango Curry

  • Author: JPLongland
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: Serves 2 1x
  • Diet: Vegetarian


Spice Paste: 

  • 1 medium onion
  • 3 thai chillis
  • 3 garlic cloves
  • 20g ginger
  • ½ tbsp turmeric
  • 1 tbsp cumin
  • ½ tbsp ground coriander
  • 15g fresh coriander
  • 1 lemongrass stalk
  • 3 tbsp coconut oil*
  • 8 thai basil leaves.

The Rest

  • 165g Prawns
  • 1 medium-sized Mango
  • 400ml Coconut Milk
  • 1 tablespoon fish sauce
  • Juice of one lime
  • Rice to serve


  1. Set a wok or frying pan of medium heat.
  2. Roughly chop the onion, garlic, lemongrass and chillis, grate the ginger and tear apart the coriander.
  3. Add to a food processor along with the rest of the paste ingredients. Blitz to a paste.
  4. Chop up the mango in large cubes.
  5. Cook the paste for 5 minutes, stirring frequently, until fragrant.
  6. Stir in the prawns and cook until they are nearly pink all over – about 5 minutes. 
  7. Add the mango and coconut milk and bring to a simmer. Cook for 5 minutes.
  8. Stir in the fish sauce and lime juice, remove from the heat and serve with freshly cooked rice. 


  • If you don’t have coconut oil you can use sunflower, rapeseed or vegetable oil.
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Thai

Leave A Comment

Your email address will not be published. Required fields are marked *