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Home » Main Dishes » Asian Recipes » Thai Red Curry with Shrimp and Mango {+A Giveaway} – CLOSED

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

By Min On June 2, 2014, Updated April 4, 2020

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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 Mango

Thai 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

5 from 1 vote
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Prep Time: 20 minutes
Total Time: 54 minutes
Author: Min | MJ and Hungryman

Ingredients

  • 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

Instructions

  • 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.

Notes

Nutrition Info: Calories 322; Total Fat 10g; Saturated Fat 8g; Sodium 542mg; Total Carbs 41g; Fiber 3g; Sugars 18g; Protein 15g

Nutrition

Serving: 4g
Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

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.

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Filed Under: Asian Recipes, Main Dishes, Vegetarian

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About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our miracle baby, Caleb. Currently, I’m having a ton of fun feeding his little tummy and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

Reader Interactions

Comments

  1. Joanne says

    June 2, 2014 at 7:44 am

    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!

    • Min says

      June 7, 2014 at 11:22 pm

      Yes! they’re magical like that ;). Sweet potatoes on everything! I wish I could spoon feed you this hehe

  2. Trisha says

    June 2, 2014 at 10:33 am

    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!

    • Min says

      June 7, 2014 at 11:23 pm

      Thank you, friend! Hope you’re having a wonderful weekend!

  3. Matt Robinson says

    June 2, 2014 at 11:30 am

    The flavors in this are absolutely amazing. Love this so much!

  4. Kaylin @ Enticing Healthy Eating says

    June 2, 2014 at 12:08 pm

    Favorite way to enjoy mango is in a mango salsa

  5. carol says

    June 2, 2014 at 2:46 pm

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

    • Min says

      June 7, 2014 at 11:24 pm

      Carol! Hi! How have you been? It’s nice to hear from you again ;).

  6. [email protected] says

    June 2, 2014 at 6:39 pm

    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. 😉

    • Min says

      June 7, 2014 at 11:25 pm

      Wow! Can’t believe her bday is just around the corner! Mmm…that sounds delicious!

  7. Meryl says

    June 2, 2014 at 6:56 pm

    My favorite way is eating them out of hand, but I also love mango ice cream!

  8. Liz says

    June 2, 2014 at 8:46 pm

    I just like them pealed and sliced and then eaten like an apple. Thank you Min.

  9. Ashley | Spoonful of Flavor says

    June 2, 2014 at 8:49 pm

    Yay, Min! I was so excited when I received this book in the mail this weekend and saw your recipe. I immediately bookmarked it to make it soon. I can’t get enough of mangos!

  10. Karen @ The Food Charlatan says

    June 3, 2014 at 12:27 am

    This looks amazing Min! Congrats on the cookbook feature! How fun. Seriously I want to eat this so bad and I’m one of those anti shrimp people too (I know, I know). Lovely!

  11. Danielle @ It's a Harleyyy Life says

    June 3, 2014 at 5:53 am

    Can you believe I don’t think I ever had a mango!

  12. Danielle @ It's a Harleyyy Life says

    June 3, 2014 at 5:56 am

    I follow you on all social media!

  13. Liz says

    June 3, 2014 at 7:48 am

    I also love mango salsa.

  14. Michelle says

    June 3, 2014 at 11:08 am

    Super YUM!! I pinned this, followed & found you from Creative K Kids blog party 🙂 Michelle

  15. Sandra says

    June 3, 2014 at 11:40 am

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

  16. Sandra says

    June 3, 2014 at 11:40 am

    Am also following you on Twitter!! (@sandyroohoo)

  17. Linda Warren says

    June 3, 2014 at 12:44 pm

    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.

    • Min says

      June 3, 2014 at 5:06 pm

      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!

  18. Lynna says

    June 3, 2014 at 12:47 pm

    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. 😛

  19. Sarah @ SnixyKitchen says

    June 3, 2014 at 2:34 pm

    Love the addition of mangoes! Sounds delightful.

  20. Shannon says

    June 3, 2014 at 3:07 pm

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

  21. winnie says

    June 3, 2014 at 6:57 pm

    Very cool that your recipe is in the book! I love mangoes in any and every way…this recipe looks fabulous!

  22. Deanna Segrave-Daly (@tspbasil) says

    June 4, 2014 at 8:14 am

    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 🙂

    • Min says

      June 7, 2014 at 11:30 pm

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

  23. Liz says

    June 4, 2014 at 8:25 am

    Really good in a green salad too.

  24. Kenan | Kitchen 1204 says

    June 4, 2014 at 9:48 am

    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!

    • Min says

      June 7, 2014 at 11:31 pm

      Mangoes are my fav too! Ooh broiling it with honey sounds amazing! A must try for sure

  25. Anetta @ The Wanderlust Kitchen says

    June 4, 2014 at 12:23 pm

    Love this! Thai food is my favorite – I love to use Mangoes in a chicken stir-fry I make. YUM!

  26. TC says

    June 4, 2014 at 3:01 pm

    Mango lassi is my favoritest thing to do with mangos (if I’m not eating it straight and fresh).

  27. Floey says

    June 5, 2014 at 8:45 am

    I love mango smoothies!

  28. Floey says

    June 5, 2014 at 8:46 am

    follow you on twitter @squigglemefloey

  29. Liz says

    June 5, 2014 at 9:47 am

    Mango jam is very good.

  30. Liz says

    June 6, 2014 at 7:36 am

    Love mangoes in a fruit salad.

  31. Michelle @ Moms Are Frugal says

    June 6, 2014 at 1:51 pm

    I have never tried curry or mangoes, but this dish sounds and looks delicious! Thanks for linking to the Ultimate Linky Party!

  32. Liz says

    June 7, 2014 at 8:28 am

    A mango chutney is always good on bread and chicken.

  33. Liz says

    June 8, 2014 at 8:56 am

    Mango salsa is very good with tomatoes.

  34. Michelle says

    June 8, 2014 at 2:24 pm

    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!

  35. Michelle says

    June 8, 2014 at 2:24 pm

    Following you on Twitter from @Fiare!

  36. Liz says

    June 9, 2014 at 7:44 am

    Mangoes with chicken is really good.

  37. Ashley B says

    June 9, 2014 at 10:46 am

    I love mangoes with pork chops!

  38. Ashley B says

    June 9, 2014 at 10:49 am

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

    • Ashley B says

      June 9, 2014 at 10:50 am

      Twitter: @MataFan8, Facebook @Ashley Buggy and instagram: @ashleybuggy2521

  39. Liz says

    June 10, 2014 at 8:54 am

    I like mangoes in rice pudding.

  40. Liz says

    June 11, 2014 at 8:20 am

    They are really good on a toasted bagel.

  41. Liz says

    June 12, 2014 at 8:48 am

    Mangoes are so good in making a sauce.

  42. Liz says

    June 13, 2014 at 8:54 am

    Mangoes on sourdough toast.

  43. Liz says

    June 14, 2014 at 8:50 am

    Mango ice cream is pretty darn good.

  44. Liz says

    June 15, 2014 at 7:38 am

    Mango pudding is delicious.

  45. Marisa | Marisa's Morsels says

    June 23, 2014 at 7:54 am

    This looks so comforting. Love that it’s a make ahead meal. Can’t get enough of those on busy weeks!

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