This Mango Thai Red Curry is pretty easy to make at home! It takes less than 30 minutes to prepare. It’s much tastier than takeout dinner and healthy too.

I have mentioned in my post earlier about my love for Thai food. I could eat it every day and never get bored. My absolute favorite is Thai Red Curry, something I get more often than not whenever I go to a Thai restaurant. I enjoy the bold, spicy flavors and the creamy texture.

Today, it’s all about this Thai Red Curry with Shrimp and the special ingredient – MANGO. It is a colorful dish that combines fresh ingredients and aromatic herbs over a classic mix of spices and mellowed with rich coconut milk.

Coconut milk is seriously loaded with calories. Did you know that  there are 835 calories in 13oz coconut milk tin can? So, I switched out half the coconut milk with mango puree. It is thick & creamy, has the perfect sweetness of coconut milk. It’s the ideal substitute for coconut milk with lesser calories & adds an extra depth of flavor. My taste tester – my husband was blown away by the flavors of this Mango Thai Red Curry. He said and I quote ‘It tastes million times better than the regular Thai Curry’. In case you are concerned, mango doesn’t make your curry sweet. Coconut milk is sweet anyway & I did not add any palm sugar or brown sugar so it basically replaces that.

If you have homemade Thai Red Curry paste on hand. This recipe is quick & easy. Less than 30 minutes to prepare & serve dinner. You could even use a store bought curry paste but it just never tastes as good as restaurant curries. But you could freshen up the flavors by sautéing it with onion, garlic, ginger, kaffir lime leaves & chilies.

These pictures don’t do justice to this curry. I took more than 200 pictures & didn’t like any of them. These were the small number of many pictures I thought were satisfactory enough to be part of the blog.

My blogger friends – Please tell me that I am not crazy. Does this happen to you?

I really hope you try this. I can’t stress enough how delicious it is. Thick, creamy  with fewer calories. It’s Thai curry heaven!

Here’s how you can make it:

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Ingredients:

• 1 tbsp oil
• 12-15 pieces of shrimp/ extra -firm tofu / chicken
• 2 tbsp Thai red curry paste
• 1 can coconut milk
• 1 cup mango puree
• 3/4 cup chicken stock
• 1 tbsp fish sauce or soy sauce
• a handful of snow peas
• 1/4 of large red bell pepper, sliced
• 1/4 large green pepper, sliced
• 1/4 cup mushroom, sliced
• 1/4 cup bamboo shoots, sliced
• 1/4  sweet onion, sliced
• 8-10 basil leaves, torn

Method:

• Chop mangoes, & puree them in a blender.
• Chop all the vegetables.

• Heat 1 tbsp oil in a pan.
• Once hot, add in the Red Curry Paste and mix well.
• Add in the Coconut Milk and mix again & bring to boil.
• Add chicken stock , mango puree & mix well. Let the curry simmer.
• Add fish sauce or soy sauce.
• If you are making the Non-vegetarian dish, you can add in the shrimp or Chicken now, mix , cover and allow shrimp or chicken to cook 3/4th of the way.
• Start adding the vegetables – Snow Peas, Red Bell Pepper, Green Bell Pepper, Mushrooms, Bamboo Shoots, Sweet Onions. Add tofu if making a vegetarian version.
• Also, add in some torn Basil Leaves and cook for another 3-5 minute.
• For Non-vegetarian – cook till the chicken is cooked all the way through.
•  For Vegetarians – cook till the tofu is heated all the way.
• Garnish with a few more Thai Basil Leaves or cilantro and serve hot with some Jasmine Rice.

 

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Mango Thai Red Curry

This mango Thai red curry is so easy to make at home! Less than 30 minutes to prepare. It’s much tastier than takeout dinner and healthy too.

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Yield: 3-4         Difficulty: Easy

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Ingredients:

• 1 tbsp oil
• 12-15 pieces of shrimp/ extra -firm tofu / chicken
• 2 tbsp Thai red curry paste
• 1 can coconut milk
• 1 cup mango puree
• 3/4 cup chicken stock
• 1 tbsp fish sauce or soy sauce
• a handful of snow peas
• 1/4 of large red bell pepper, sliced
• 1/4 large green pepper, sliced
• 1/4 cup mushroom, sliced
• 1/4 cup bamboo shoots, sliced
• 1/4  sweet onion, sliced
• 8-10 basil leaves, torn

Method:

• Chop mangoes, & puree them in a blender.
• Chop all the vegetables.
• Heat 1 tbsp oil in a pan.
• Once hot, add in the Red Curry Paste and mix well.
• Add in the Coconut Milk and mix again & bring to boil.
• Add chicken stock , mango puree & mix well. Let the curry simmer.
• Add fish sauce or soy sauce.
• If you are making the Non-vegetarian dish, you can add in the shrimp or Chicken now, mix , cover and allow shrimp or chicken to cook 3/4th of the way.
• Start adding the vegetables – Snow Peas, Red Bell Pepper, Green Bell Pepper, Mushrooms, Bamboo Shoots, Sweet Onions. Add tofu if making a vegetarian version.
• Also, add in some torn Basil Leaves and cook for another 3-5 minute.
• For Non-vegetarian – cook until the shrimp or chicken is cooked all the way through.
•  For Vegetarians – cook till the tofu is heated all the way.
• Garnish with a few more Thai Basil Leaves or cilantro and serve hot with some Jasmine Rice.

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