Have you ever tried mango in a curry? You see pineapple quite a lot in Asian-style dishes, but mango works really well too - especially if the curry is a little spicy. The sweetness of the mango works really well with a bit of chilli heat. This recipe uses homemade curry paste - so you can add as much or as little heat as you like. Ready in 30 minutes, it’s great for a quick-but-tasty Friday night dinner instead of reaching for the takeaway menu.
Hey guess what!! My kitchen is starting to go in!! The floor is finally down, and Chris has been coming home from work and building all the cupboards in the evening. He’s sawing away downstairs as I write, with some Christmas tunes on in the background. Chris’s dad came round on Sunday and helped to move all of the kitchen boxes out of the living room and into the newly built study (temporarily until the cupboards are finished) so we’ve actually got some space to move around. I even managed to get the Christmas tree up amongst the mess too 🙂 Can’t wait to get cooking in there - the anticipation is killing me!! I first created this recipe for Superfood magazine.
The Prawn and Mango Curry Noodle Bowl Recipe:
