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thai mango prawn curry

Thai Mango Prawn Coconut Curry

Thai Mango Prawn Coconut Curry is a easy delightful curry with coconut milk and goodness of ripe mangoes.

Course Side Dish
Recipe Cuisine Thai
Keyword Thai mango prawn curry, Thai mango shrimp coconut curry, Thai red curry
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4

Recipe Ingredients

Thai Red Curry Paste

  • 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)

For The Curry

  • 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

Recipe Instructions

How to make Thai red curry paste

  1. Curry paste taste best if you hand pound them.

    Else blend it in mixer with few short pulses.

  2. Add all the ingredients in a mixie jar and add 2 tablespoon water and blend it into a smooth buttery paste.

How to make Thai mango prawn curry

  1. Heat some oil in a wok. Fry the sliced onions till soft and translucent.

  2. Add the Thai Red Curry Paste and fry on high heat for couple of minute. Saute on medium low till the oil separates out.

  3. Tip in the sweet potatoes and mix it well till the curry paste coats it well.

  4. 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.

  5. Stir in the diluted coconut milk, fish sauce, stock or water and bring it to the boil.

  6. Cover and simmer for 15 minutes or till sweet potatoes are soft and tender.

  7. Add the prawn, cucumber and mangoes and cook on low for 3-4 minutes till prawns are cooked through.

  8. Lower the heat further and add rest of the coconut milk. Simmer for 3 minute more.

  9. Fresh squeeze of lime juice and sprinkle chopped coriander to finish it off.

  10. Serve it warm over rice or noodles.