I absolutely adore curries. Let me clarify that - I love leftover curries that have relaxed in the fridge overnight. They get thicker and creamier, and the flavors become more pronounced and well rounded. There are tons of curries out there, Korean (a staple at our house growing up), Japanese, Indian…but today, it’s all about Thai red curry.
As I have been experimenting more in the kitchen with Thai cooking, it turns out that it’s not as intimidating as I once thought. Once you get a grasp of the basics and have a well-stocked pantry, many of the dishes can be prepared in just 30 minutes.
Attending a cooking class definitely helps, too. An important concept to understand is that you NEVER want to shake the can of coconut milk when you’re making curry. In an undisturbed can, the coconut oil rises to the top, and you want to use that creamy part to essentially fry the red curry paste at the very beginning of the cooking process.
As for the ingredients, prep them in advance and add them in the order pictured below.
This recipe was included in the National Mango Board cookbook (shameless plug), and of course, the secret ingredient (or “unsung hero” as my husband calls it) is…mango! It provides a sweetness that seems to mellow out the heat of the curry and adds another textural element to the dish. Of course, I had to throw in sweet potatoes for that extra boost of flavor, sweetness, and nutrition.
Hope you give this recipe a try!
This Thair Red Curry with Shrimp and Mango tastes great for dinner and even better for lunch the next day! Tweet this
Thai Red Curry with Shrimp and Mango
- 1 (14 fluid oz) can coconut milk (Do not shake!)
- 2 tablespoons red curry paste
- 1 cup low-sodium vegetable stock
- 1 large sweet potato, diced into 1/2 inch cubes
- 8 oz. raw shrimp, peeled and de-veined
- 2 mangoes, peeled, pitted and diced
- 1 teaspoon fish sauce
- 1 teaspoon palm sugar (or brown sugar)
- 1 cup Thai basil leaves
- 3 kaffir lime leaves, bruised
- 1 cup jasmine rice, prepared according to package directions
Scoop the cream at the top of the can of coconut milk (about halfway down), and add it to a large fry pan. Bring to a boil over medium heat. Stir in curry paste and turn heat down to low. Simmer, without stirring, until fragrant and coconut cream starts to release oil, about 3-5 minutes. Add the rest of coconut milk and vegetable stock and bring to a boil.
Reduce heat and add sweet potato cubes. Cook until tender, about 15 minutes. Add shrimp and mango and cook until shrimp turns opaque in the center, about 3 minutes. Stir often.
Season with fish sauce and sugar (taste curry and add more fish sauce if desired). Add Thai basil and kaffir lime leaves, and remove from heat.
Allow to sit for at least an hour before serving, as the curry becomes thicker and more flavorful with time. Serve with jasmine rice.