Do you love to add ripe fruits in your curries? Like mangoes, pineapple, apricots? I absolutely adore such recipes. Fruits brings so much depth of flavor and character to the dish. This Thai mango shrimp / prawn curry is a fine exemplary of that.
Have you tried our Breaded Tilapia In Mango Sauce?
My fondness for Thai cuisine grew after my first visit to that beautiful country some twelve years back. Over the period of time, I have successfully learned how to dish out delicious Thai curries, may not be that authentic because of unavailability of some key ingredient in my part of the world. Yet, each time they turn out delicious with characteristic and undeniable Thai flavour.
Here are some of the unique Thai dishes that will definitely delight you.
This mango shrimp / prawn curry is however from the book “Nigella Express” and I have followed the recipe and the instructions to the letter, except I have added little bit of cucumber too. Cucumber is a coolant vegetable and I love how effortlessly it tones down the heat in the curry. Adding cucumber had definitely gives a new dimension to this delightful mango prawn curry.
Sweet Potatoes – One more interesting feature of this dish are sweet potatoes. I love Thai sweet potato curries with coconut milk and so this was no surprise for me. Sweet potatoes not only add body to the dish, makes it little moreish, it makes the curry more creamier in a healthy way. And I absolutely love this creaminess, melding so well with the thick creamy coconut milk, mangoes, prawns, adding so much intensity of flavour, brings out a perfect balance of sweetness and savoury in this beautiful dish. Each morsel full of intense flavour, so appetizing and pleasing, completely soul – satisfying.
Use Homemade Red Curry Paste – The base of this Thai mango shrimp curry is one of my favourite Thai red curry paste. And I reckon you to use only homemade paste. It is absolutely easy to prepare and you will also love the fact that it will be free from any chemical additives, the canned varieties usually have for adding more shelf life. Nothing beats the freshly prepared curry bases or paste, with unmatched flavour it brings to the dish.
Coconut milk – is the soul of any Thai curries. Whether you use canned ones or tetra packs, keep this is mind, not to shake the can or the packet. Because the cream of the coconut milk that floats on top will get diluted. That coconut creams adds extra richness to the dish. So extract the top layer of the coconut milk in a separate bowl and keep that aside. You will want to add that as a finishing touch to your curries. The remaining coconut milk should be diluted with water before adding into the curries. The coconut milk need to be cooked on very low heat with other ingredients of the curries, for the flavours to mingle perfectly. So always consider this when cooking any curry with coconut milk base.
I love fish curries with coconut milk base. Try this Striped Sea Bass In Mild Coconut Milk Curry.
And last, this beautiful Thai mango shrimp curry can be whipped up in straight under 30 minute or may be less if you can manage some multi tasking. A fancy meal, so perfect for weeknight dinners or lunch, whichever way you prefer this.
Thai Mango Prawn Coconut Curry is a easy delightful curry with coconut milk and goodness of ripe mangoes.
- 6 Small shallots (grape size small ones)
- 10 Garlic cloves
- 1 tbsp Galangal (finely spiced)
- 2 tbsp Lemongrass chopped (use the white part)
- 2 tbsp Coriander roots (finely chopped)
- 6 Dry red chilli (soaked in warm water to re hydrate them)
- 2 tbsp White Pepper corns
- 1/2 tsp Cumin Powder
- 1 tsp Coriander powder
- 1/2 tsp Lime zest (or kaffir lime skin, if available)
- 1/2 tsp shrimp paste (skip if you dont have, no substitutes)
- 250 gm Shrimp / Prawn (medium size), washed and de-veined
- 300 gm Sweet Potatoes, cubed
- 1/2 cup Cucumber, chopped
- 2 cups Ripe Mangoes cut into cubes
- 200 ml Coconut Milk
- 1 Onion , thinly sliced
- 2 tbsp Oil
- 2 tsp Fish Sauce (Nam Pla)
- 1 tsp Lime Juice
- 3 tbsp Fresh chopped coriander leaves
- 250 ml Water / stock
- Salt as per taste
Curry paste taste best if you hand pound them.
Else blend it in mixer with few short pulses.
Add all the ingredients in a mixie jar and add 2 tablespoon water and blend it into a smooth buttery paste.
Heat some oil in a wok. Fry the sliced onions till soft and translucent.
Add the Thai Red Curry Paste and fry on high heat for couple of minute. Saute on medium low till the oil separates out.
Tip in the sweet potatoes and mix it well till the curry paste coats it well.
Divide the coconut milk into two halves. Keep aside the top creamy part. To the other halve add water and dilute it to make around 1 cup.
Stir in the diluted coconut milk, fish sauce, stock or water and bring it to the boil.
Cover and simmer for 15 minutes or till sweet potatoes are soft and tender.
Add the prawn, cucumber and mangoes and cook on low for 3-4 minutes till prawns are cooked through.
Lower the heat further and add rest of the coconut milk. Simmer for 3 minute more.
Fresh squeeze of lime juice and sprinkle chopped coriander to finish it off.
Serve it warm over rice or noodles.