Thai Prawn and Mango Curry

Thai prawn and mango curry

After making this Thai Prawn and Mango Curry for our friends Mark and Amy on Saturday night, I received a text from the man of the house.

“Every time I think of Saturday’s prawn and mango curry I cry beautiful tears of joy and gratitude,” he wrote. “You are a brave genius.”

And he wasn’t drunk!

Well, I’d love to accept the Big G plaudit, but the truth is, the dish was a risk and M&A were the only people I could think of who would forgive me if it all went spectacularly wrong.  I needn’t have worried. It went spectacularly right.

The reason for the experimentation was that I’d been sent a box of goodies by a company called Carpo, which has just opened a store in London’s Piccadilly.

The press release says: “Carpo London is the first UK store of dynamically growing Greek success story Carpo Hellas, which has been processing, packaging and merchandising premium nuts, dried fruits and chocolate for over 23 years. A family company, run by the three Kontopoulos brothers, Carpo stands for taste, trust and nature.

“With absolutely no artificial ingredients whatsoever, Carpo’s products are sourced from specialist suppliers from all over the world. Any processing of the raw ingredients is using natural methods that do not alter any of the product’s essential characteristics; using only water, lemon juice, flour and salt.”

Most of its produce is what I would call straight-to-mouth – Greek Baby Sugar-Infused Lemons,  Thai Banana Chips, US Cranberries, Dark Chocolate covered Almond pieces, Chocolate Florentines, Milk Chocolate with Sesame seeds and much, much more. The list is endless and luxurious (and very delicious, too).

But I’m a cook. I need ingredients to cook with. The Recipe Shed can not exist on tasty snacks alone.

Which is when I spotted the Dried Thai Mango slices. Now, granted, prawns and mango are not the most obvious bedfellows – but that’s exactly why I wanted to see if they would work together.

But they were ultimately a marriage made in heaven – with a spicy Thai red curry sauce conducting the ceremony.

The recipe couldn’t be simpler: four ingredients, incredible results.  Happy friends and another addition to the Recipe Shed. Job done.

Serves 4

1 tbsp sunflower oil
1 kg bag frozen pre-cooked king prawns, defrosted in the fridge overnight
10-12 slices dried Thai mango slices, cut into matchstick-thick strips
3 tbsp Tha red curry paste (from a jar is fine)
200ml good quality coconut milk








1. Heat the oil in a large frying pan, then add the Thai paste. Stir until it stops sizzling, approx. 1 min.

2. Add the mango and stir through. Then add the prawns. Stir to combine and cook for 2 mins.



3. Add the coconut milk and cook for a further 2 mins.

4. Serve with sticky Jasmine rice or noodles.


• I haven’t been paid for this review but Carpo did send me some very nice produce to play with. I’ve got my eye on a very tempting jar of Greek Thyme Honey for a future recipe.





Filed under Fish & Seafood, Recipe Shed

5 Responses to Thai Prawn and Mango Curry

  1. I’d change the order slightly – but not the ingredients at all.

    1, take the thick coconut cream from the top of the tin, cook it until it starts to split.
    2, add the Thai paste, give it another 5 minutes.
    3, Mango,
    4, Prawns,
    5, rest of the coconut milk.

    That would give it the same cooking order as just about every other Thai dish I’ve done. And it will be how I cook it next Friday night!

  2. I’m a major fan of the Carpo store here in Athens and their raw nut energy mix is very high on my list of “eat with everything” foods but I had never thought of using their mango slices in a curry… I am going straight to the store tomorrow to get some and I’ll let you know how it goes. Everything about this recipe spells wonderful including the cooking time!

  3. Joseph Dolan

    We liked this very much, too; very simple to make. Used the original order of ingredients. Thought the dried mango might be off-puttingly sweet, but if I’m correctly informed, Thai cooking = hot + sour + salty + sweet, and this was just right. Would apricots be a good substitute?

    • keithkendrick

      I think that would be inspired. Why not give it a go? That’s the beauty of cooking – on-one is 100% right (though I am often 100% wrong!)