• Prep Time: 20 mins
  • Cooking Time:
  • Serves:

Thai Red Curry with Shrimp and Mango

  • Recipe Submitted by on

Category: Dinner Party, Healthy Recipes, Main Dish, Fish

 Ingredients List

  • 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 ½ 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

 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?