Prawn and mango pepper pots

Name: Prawn and mango pepper pots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tbsp. sunflower oil; 1 yellow and 1 orange pepper, chopped; 3 cloves garlic, crushed; 1 tbsp. tomato paste; 1 tbsp. paprika; 1 tsp. chilli flakes; 400 mL (14 fl oz) can coconut milk; 250 mL (9 fl oz) chicken stock; juice of 2 limes; 350 g (12oz) sweet potato, peeled and diced - buy it pre-diced, if you wish; 350 g (12oz) frozen king prawns; 1 ripe mango, peeled and sliced into bite-sized pieces; chopped coriander, to serve; tortilla chips, to serve

This type of coconut seafood curry is served on Brazil’s tropical Bahia coast. It’s great for feeding hungry hordes.

By The GH Kitchen TeamPublished: 03 July 2014

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Cooking Notes: about 30 mins

Serving notes: serves 8-10, sharing

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Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

Ingredients

1 Tbsp. sunflower oil
1 yellow and 1 orange pepper, chopped
3 cloves garlic, crushed
1 Tbsp. tomato paste
1 Tbsp. paprika
1 tsp. chilli flakes
400 ml (14 fl oz) can coconut milk
250 ml (9 fl oz) chicken stock
juice of 2 limes
350 g (12oz) sweet potato, peeled and diced - buy it pre-diced, if you wish
350 g (12oz) frozen king prawns
1 ripe mango, peeled and sliced into bite-sized pieces
chopped coriander, to serve
tortilla chips, to serve

Directions

1. 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.
2. 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.
3. 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.
  
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Per Serving:

Calories: 223
Fibre: 3 g
Total carbs: 19 g
Sugars: 9 g
Total fat: 11 g
Saturated fat: 8 g
Protein: 11 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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