in Soup Recipes

Curry prawns with mango

updated

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Ingredients for 2 servings:

  • 180 g shrimp(s), ready to cook
  • salt and pepper
  • 2 tsp oil
  • 4 shallots
  • 4 bell peppers, yellow
  • 1 tsp flour
  • 2 tsp curry powder
  • 250 ml vegetable stock
  • 4 tbsp sour cream
  • 1 tsp tomato paste
  • ½ small mango(s), approx. 100 g
  • 1 tbsp parsley, chopped
  • 160 g rice, cooked

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

WW 6 P

Season the shrimp with salt and pepper, fry briefly in heated oil, and set aside. Dice the shallots, slice the bell peppers, and fry both in a nonstick pan without oil. Sprinkle with flour and curry powder and stir through. Pour in the broth, stir in the sour cream and tomato paste, and let everything simmer briefly. Finely dice the mango, fold it in with the shrimp, heat briefly, and sprinkle with parsley. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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