Prawn & coconut curry

Test Kitchen tips for the perfect prawn and coconut curry:

• Take care not to cook the prawns for too long – they only need a few minutes in the simmering sauce until they've turned pink. Adding them right at the end keeps them juicy and tender rather than tough.
• If wanting to make this ahead, you can prepare the coconut curry sauce without the prawns and freeze it at that stage. When ready to eat, simply reheat the sauce and cook the prawns in it until they're just done.
• The mango chutney brings sweetness to balance the spices, but it's still worth tasting the curry just before serving. A good squeeze of lemon juice adds acidity and freshness, which I find really lifts the rich coconut sauce.
• If you can't get creamed coconut, we suggest using full-fat coconut milk instead and let the sauce simmer for a little longer to reduce. Full-fat is preferable here as it gives the curry a richer, creamier consistency.
• If you want to make the curry stretch a little further, adding a drained tin of chickpeas will soak up the coconut sauce beautifully and also turn it into an even more substantial meal.