Shrimp, Mango, Sweet Potato & Butternut Squash Curry

By Friday, March 21, 2014

Ol’ faithful.

Shrimp Mango Curry

I think Nigella Lawson is a huge reason why I fell in love with cooking in the first place. Yeah, I had my days at the Rose & Kettle Tearoom, but after school in second year university, I would always watch Nigella Express (her TV show). Like most people, I was totally seduced by her. She’s so beautiful and voluptuous and dramatic. I mean, come on – how can you not love her?


I did – and still do – want to be her! She’s just so fabulous. Even after all these years, she’s still my favourite celebrity chef.

When I bought her cookbook entitled Nigella Express (on which the TV show is based), some of the first recipes I tried were the curries. Since then, I think I’ve made 75% of the recipes in that book! I have almost all of her books, and love this one the most.

Shrimp Mango Curry

This recipe was originally a Nigella recipe, but I’ve made it so many times it’s evolved. And surprisingly, it’s never made it to the blog… until now, that is!

Shrimp, Mango, Sweet Potato & Butternut Squash Curry

Yield: 4


1 tbsp canola oil
1 green onion, sliced
2 tbsps curry paste (red or yellow)
200 ml coconut milk (half a can)
1 cup chicken stock
2 tsps fish sauce
2 cups diced butternut squash and sweet potato
1 lb shrimp, peeled
1 tsp lime juice
1 cup cubed mango
Cilantro, as garnish (optional)


In a large frying pan, heat oil and fry green onion and curry paste until fragrant. Whisk in the coconut milk, chicken stock and fish sauce and bring to a boil. Add butternut squash and sweet potato and simmer until tender (about 15 minutes). Add shrimp (frozen or unfrozen) and bring to a boil again. Add lime juice and mange and cook for a minute. Serve over rice and garnish with cilantro.


Adapted from Nigella Lawson

Shrimp Mango Curry

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