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Thai Red Curry with Shrimp and Mango

Prep Time 20 minutes
Total Time 54 minutes


  • 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.


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


Serving: 4g