350g (12oz) sweet potato, peeled and diced - buy it pre-diced, if you wish
350g (12oz) frozen king prawns
1 ripe mango, peeled and sliced into bite-sized pieces
chopped coriander, to serve
tortilla chips, to serve
Directions
Step 1
Heat the oil in a large, heavy-based frying pan or wok. Add the peppers and fry for 5min until beginning to soften. Add the garlic, tomato paste,
paprika and chilli flakes for another min until fragrant.
Step 2
Add the coconut milk, chicken stock and lime juice,
and bring to the boil. Tip in the sweet potato cubes and simmer for 15min until the potato is tender.
Step 3
Add the prawns and mango and simmer for a further 2min, until the prawns are cooked through. To serve, scatter over the coriander and scoop the curry into cups with tortilla chips alongside.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
