Thai red curry that will be ready and on your table in under 30 minutes is what I present to you today. Ever since that Thai cooking class I participated in a while back, I’ve been venturing beyond the usual Pad Thai and trying my hand at various other dishes. With my well-stocked pantry of canned coconut milk, red curry paste, frozen kaffir lime leaves, jasmine rice, and rice noodles, I can whip up a satisfying Thai meal any day of the week.
Today, it’s all about this Thai Red Curry with Shrimp and THE special ingredient – mango. I’ve been waiting for this big reveal day for quite some time now. You see, the National Mango Board contacted me several months back wondering if I would be interested in contributing to their new cookbook. Of course, I said yes, are you kidding me? I wish all decisions were this easy to make. And now in my hand are two copies of this beautiful cookbook hot off the press…one for me and one for one of you!
I do have to give credit to where it’s due. My sister-in-law, recalling her trip to Thailand and the unforgettable chicken curry with pineapples she had, suggested, “Hey! Why don’t you make some kind of a curry dish?” Thanks Grace unnie! Things just kinda took off from there, like the addition of sweet potatoes. The Hungryman complains sometimes at my liberal use of the nutrient-rich root vegetable. He claims I attempt to “sneak” it into everything we eat. It certainly paid off this time, though. In his face ;).
Before you start messing around on the stove, prep all the ingredients so that once you get going, you can just boom-boom-boom add things to the pan. As for the coconut milk, I talk in detail in this post about the importance of not stirring the can prior to use. Super important step! Add the ingredients in the order pictured below.
Super simple, right? Now I could rave about how the coconut milk makes the curry rich and velvety smooth or go on about how the complexity of the red curry is enhanced by the fragrant Thai basil, but let’s take some time to recognize the mango…the unsung hero in the dish.
Each pillowy morsel acted like a sponge just soaking up all the different flavors, but at the same time, uniquely contributed to the taste experience. The mango provided a sweetness that seemed to mellow out the heat of the curry, and added another textural element to the dish. The Hungryman isn’t a fan of the sweet and savory combination (crazy, I know), but even he found himself intrigued by the marriage of flavors and hunting for the camouflaged golden cubes.
- 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
- 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.
Now onto the giveaway:
For your chance to win a copy of the National Mango Board Cookbook, containing 40+ recipes that are categorized into breakfast, appetizers, main courses, side dishes, and desserts:
• Leave a comment telling me your favorite ways to enjoy mangoes
• Follow me on Facebook, Twitter, or Instagram (or all 3) and leave a comment telling me you did so
• Follow the Mango Board on Facebook
The giveaway will run until midnight June 15, 2014.
Congratulations, Liz! You’re the winner. Thank you to everyone who entered.