Red Prawn and Mango Curry
250 millilitres chicken stock (made from concentrate). 350 grams sweet potatoes (peeled and diced). 150 grams cubed mangos. 3 - 4 tablespoons chopped fresh coriander. 2-4 Metric Cups 1 tablespoon wok oil 1 spring onion (finely sliced) 1½ tablespoons red thai curry paste (or according to taste) 200 millilitres coconut milk 250 millilitres chicken stock (made from concentrate) 2 teaspoons thai fish sauce (nam pla) 350 grams sweet potatoes (peeled and diced) 200 grams frozen king prawns 1 teaspoon lime juice 150 grams cubed mangos 3 - 4 tablespoons chopped fresh coriander 1 tablespoon garlic flavored oil 1 scallion (finely sliced) 1½ tablespoons red thai curry paste (or according to taste) 1 cup coconut milk 1 cup chicken broth (made from concentrate) 2 teaspoons thai fish sauce (nam pla) 12 ounces sweet potatoes (peeled and diced) 7 ounces frozen king shrimp 1 teaspoon lime juice 1 cup cubed mangos 3 - 4 tablespoons chopped cilantro
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