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  • Thai Coconut Curry Shrimp

    3 votes
    Thai Coconut Curry Shrimp
    Prep time:
    Cook time:
    Servings: 4 servings
    by Gloria Bass
    7 recipes
    		 >
    An easy, flavorful curry, great for a first-time Thai style dish. Recipe from SFGate's best-of competitions.

    Ingredients

    • 1 can (13.5 ounces) coconut milk
    • 1/2 teaspoon Thai red curry paste
    • 1 garlic clove, finely chopped
    • 1 tablespoon finely grated fresh ginger
    • 3 tablespoons nam pla (Thai fish sauce)
    • 2 limes
    • 1 pound shrimp, peeled and deveined, or 1 pound scallops
    • 1 cup cubed ripe, sweet mango
    • 1/3 cup finely chopped cilantro
    • 1 teaspoon unseasoned rice vinegar

    Directions

    1. Combine the coconut milk, curry paste, garlic, ginger, 2 tablespoons of the nam pla and the juice of 1 lime in a saucepan. Cook over medium heat for about 5 minutes.
    2. Add the shrimp and simmer for 5 minutes, until they turn pink and are cooked through.
    3. Add the mango and cilantro. Stir in the remaining 1 tablespoon nam pla, the juice of the second lime and the rice vinegar.
    4. Serve this soup-like curry in shallow bowls with steamed jasmine rice on the side.

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    Reviews

    • Patti Miller
      Patti Miller
      Family loved it!

      Comments

      • Gloria Bass
        Gloria Bass
        It's soo delicious, and I love mango in cooked dishes anyway. I'm still working on my Pineapple Curry recipe. There's a restaurant here in town that does it so well, and I'm trying to duplicate the flavors.
        • John Spottiswood
          John Spottiswood
          This looks really good, Gloria! I've made Thai red curry before, and have used Pineapple but never mango. Eager to try it. Am adding to my "Try Soon" list and will let you know how it is!
          1 reply

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