08.10.08: Red prawn and mango curry

He whipped up the weekly red prawn and mango curry made with butternut squash and sweet potato, courtesy of Nigella Express. A mixed leaf, tomato, olive, Apetina cheese and physalis salad tried to muscle in on the action.

SHE SAYS: Soothing, sweet, tangy and yet mild - a soothing bowl of sumpin' sumpin' to offset yet another trying workday. I appreciated the generous coconut milk content, and he got the rice nice and tender this time. The lightly marinated Apetina-garlic-olive combo was mighty pleasing, too, though it's somehow not as salty as the plain variety.

HE SAYS: I was back to the easy pre-cubed squash and and sweet potato variation tonight and I am not sure if it made too much difference in taste compared to the chopping-your-own version we've had of late. The consistency was definitely more soupy then we've recently had, that's for sure. I may have put a touch too much fish sauce in (again) but the depth of flavour was good and spicy. A welcome return of the Apetina with olives provided the salad with a special guest segment enjoyed by all.