Prawn and Mango Curry Noodle Bowl

Name: Prawn and Mango Curry Noodle Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 180 g (6.5 oz) raw jumbo king prawns ((shrimp), de-veined); 1 ripe mango (peeled and chopped into chunks); 200 ml (3/4 cups + 2 tbsp) low-fat coconut milk ((use regular if you like)); juice of half a lime; 1 tsp fish sauce; 300 g (10.5 oz) cooked vermicelli rice noodles ((usually gluten-free, but best to check first)); ¼ cucumber (diced); 1 red chilli (sliced (I use Fresno chillies, but any medium-heat chillies will do)); small bunch coriander (cilantro, chopped); lime wedges; 1 small onion (peeled and chopped); 1 medium red chilli (chopped); 1 x 2cm piece of ginger (peeled and minced); 2 cloves garlic (peeled and minced); 1 lemongrass stalk (outer leaves discarded, inner part chopped finely (you can replace this with 1tsp of lemongrass paste)); 1 tsp ground coriander; 1 tsp turmeric; ½ tsp cumin; ½ tsp paprika; 1 tbsp olive oil