Thai Red Curry with Shrimp and Mango {+A Giveaway} – CLOSED

Thai Red Curry with Shrimp and Mango

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!

National Mango board Cookbook

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 ;).

Thai Red Curry with Shrimp and Mango

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.

Thai Red Curry with Shrimp and MangoThai Red Curry with Shrimp and Mango Thai Red Curry with Shrimp and Mango

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.

Thai Red Curry with Shrimp and Mango
Prep time
Total time
  • 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
  1. 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.
  2. 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.
  3. Allow to sit for at least an hour before serving, as the curry becomes thicker and more flavorful with time. Serve with jasmine rice.
Nutrition Info: Calories 322; Total Fat 10g; Saturated Fat 8g; Sodium 542mg; Total Carbs 41g; Fiber 3g; Sugars 18g; Protein 15g
Nutrition Information
Serving size: 4

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.

Lovely comments

  1. says

    I try to sneak sweet potatoes into everything also! Great minds. But let’s all just concede that they make everything taste better, so it’s all really for the best. I love the sound of this curry. It sounds so crazy flavorful!

  2. says

    Oh my gosh, I am drooling over that sauce. It looks fantastic. Congrats on being featured in a cook book! How exciting! Can’t wait to make this with some fresh basil leaves from my garden! Pinned!

  3. carol says

    I absolutely love love mangoes. I just peel them and pit them and enjoy. I follow you on facebook only. That recipe looks fantastic.

  4. says

    This looks finger lickin’ delicious, Unnie!!!!!! I loooove curry in all forms, and for Selah’s birthday we’re having Thai food catered with curry on the menu. 😀 I love to eat mangoes as a smoothie base! Plain, or even on top of large whole grain crackers, smeared with cream cheese, and some honey. 😉

  5. Sandra says

    I like mango the best in the simplest way. Straight out of the fridge, ripe, cut open, and bitten into. Delicious.

  6. says

    I love Thai dishes and have been trying to duplicate our favorite restaurant’s Panang Curry but haven’t quite got it right yet. This looks so delicious and I love the addition of the sweet potatoes My husband is the same way and can’t figure out why I like to add it to many of the dishes I cook (don’t they know how good it is?). I have one question for you – where do you find kaffir lime leaves? I have looked but can’t seem to find them anywhere. Thanks for sharing on Simple Supper Tuesday.

    • says

      Thank you, Linda! I found mine at an Asian grocery store. Is there one near you? As I started experimenting more with THai cooking, I realized what a different they make!

  7. says

    This looks drool-worthy!

    My favorite way to eat mangos is alone! I love slicing them into cubes and eating them right off the peel. 😛

  8. Shannon says

    This sounds wonderful! I like mango in pretty much everything, but especially in salads to add a little sweetness.

  9. says

    Ahhh, I took a Thai cooking class a few years back and of course have only cooked a few dishes since so totally digging this dish and pinning immediately! Man, I wish I lived next to door to you – I love every single recipe you post! Well, I’ll just have to settle for a weekend in Vermont hanging at Blog Brûlée instead :)

    • says

      Thank you so much, Deanna! We would make great neighbors ;). Ooh! Is it too early to begin the countdown? Vermont, here we come!

  10. says

    Curries are my go-to quick meals for weeknights, and I can’t wait to try this combo! I could eat a mango in just about any form (it’s my favorite fruit), but my two favorite ways to prepare it are to broil it with honey or to add it to a green smoothie for sweetness. Thanks for sharing, Min!

  11. Michelle says

    I just love mangoes fresh, they’re so delicious as is. I’ve never tried them in a curry like this but will definitely be giving it a shot!

  12. Ashley B says

    I follow mjandhungryman on Facebook, Twitter and Instagram. I also follow Mango Board on Facebook.


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