There are nights in rural Andalucía when the larder feels bare, but this prawn and mango curry is the perfect resourceful solution. It is a one-pan wonder that bridges the gap between the heat of a classic Thai dish and the cooling sweetness of fruit. Whether you are cooking in a village kitchen 160km from the coast or on a two-ring hob in a campervan, this recipe delivers a vibrant, professional-standard meal in just 20 minutes.

Prawn and Mango Red Thai Curry – The Flexible Chef

The Inspiration: A Prawn and Mango Curry from Silvertown to Kent

In a previous life, while living in Lancashire, my work often took me to London’s old Silvertown. This was back before the roar of City Airport transformed the docks—a time of industrial grit and long commutes. For convenience, I’d often stay overnight near Wrotham in Kent, and it was there, at the Ming Peking restaurant, that I first encountered the sublime combination of large, juicy prawns and fresh mango.

The Secret: The Handmade Paste

While a jar of paste is a lifesaver in the van, if you are at home, making your own is a revelation. It is infinitely better than anything you’ll find on a supermarket shelf.

Handmade Red Thai Paste:

• 6-8 dried long red chillies (soaked in hot water for 10 mins)
• 2 shallots, chopped
• 3 cloves of garlic
• 1 tbsp chopped galangal (or ginger if you're being flexible!)
• 1 stalk of lemongrass, fine inner core only
• 1 tsp cumin seeds & 1 tsp coriander seeds (toasted)
• 1 tsp shrimp paste (essential for that authentic funk)
• A pinch of salt and the zest of half a lime.

Method: Pound everything in a mortar and pestle until smooth. The smell alone is worth the effort.

The Recipe

• Prep time: 15 mins (including paste)
• Cook time: 10 mins
• Serves: 2

Ingredients:

• 200g large prawns (peeled and deveined)
• 1 ripe mango, peeled and sliced into thick batons
• 2 tbsp of your handmade paste (or 1 tbsp of quality store-bought)
• 400ml tin of coconut milk
• A handful of fine green beans, trimmed
• 1 red chilli, finely sliced
• A squeeze of lime juice & fresh coriander to garnish

Method:

1. Heat a splash of oil in a wok. Fry your paste for 2 minutes to wake up the oils.
2. Pour in the coconut milk and bring to a simmer.
3. Add the green beans; cook for 3 minutes.
4. Gently stir in the prawns and the mango batons. Simmer for 3 minutes until the prawns are pink and the mango is just heated through.
5. Finish with a squeeze of lime and the fresh garnishes. Serve with jasmine rice.

Looking for more coastal inspiration? This recipe is one of over 40 recipes in my Fish Hub. From the industrial docks of my London past to the olive groves of my Spanish present, these are the resourceful dishes that define my kitchen.

Wonky photos, proper food, genuine adventures — The Flexible Chef