Thai Coconut Curry Shrimp Recipe

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3 votes | 3972 views

An easy, flavorful curry, great for a first-time Thai style dish. Recipe from SFGate's best-of competitions.

Prep time:
Cook time:
Servings: 4 servings
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Ingredients

Cost per serving $2.71 view details
  • 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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Nutrition Facts

Amount Per Serving %DV
Serving Size 241g
Recipe makes 4 servings
Calories 320  
Calories from Fat 189 59%
Total Fat 22.38g 28%
Saturated Fat 18.42g 74%
Trans Fat 0.0g  
Cholesterol 172mg 57%
Sodium 187mg 8%
Potassium 470mg 13%
Total Carbs 7.32g 2%
Dietary Fiber 0.9g 3%
Sugars 0.6g 0%
Protein 25.27g 40%
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Reviews

Comments

  • Gloria Bass
    March 11, 2009
    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
      March 11, 2009
      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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