Serves 4, 5 syns ee/red 10.5 green
3 garlic cloves
2cm piece root ginger
1tbsp ground coriander
1tbsp ground cumin
1tsp sweetener
1tsp thai red curry paste
1/2 tap ground turmeric
600ml fish stock
2 medium mangoes
200ml reduced fat coconut milk
600g king prawns
Salt
Puy garlic, ginger, coriander, cumin, curry paste, turmeric and sweetener in frying pan, pour in stock and stir to mix well. Place pan on high heat and bring mixture to boil. Reduced heat and cook covered for 10 mins
Add chopped mango and coconut milk and stir to combine bring mix back to boil.
Stir in prawns, reduce heat and simmer for 6 to 8 mins or until prawns have turned pink and are just cooked through. Season with salt.