Sunday, May 13, 2012

Food For Thought: Red Shrimp and Mango Curry

Yield: Serves 2–4, depending on hunger and whether you’re expecting to eat anything else at supper.


1 scallion, finely sliced
1 tablespoon garlic or chile oil
1½ tablespoons red Thai curry paste (or according to taste)
about half of a 14-oz can coconut milk to give 1 cup
1 cup chicken stock
2 teaspoons fish sauce (nam pla)
12 oz/2½ cups butternut squash and sweet potato cubes
7 oz frozen king shrimp to give 2 cups
1 cup mango cubes
1 teaspoon lime juice
3–4 tablespoons chopped fresh cilantro


Fry the sliced scallion in the oil for a minute, then add the curry paste.

Whisk in the coconut milk, stock, and fish sauce and bring to a boil.

Tip in the butternut squash and sweet potato cubes and simmer, partially covered, for about 15 minutes or until tender.

Drain the shrimp under running water to remove excess ice and tumble them into the pan, letting the sauce come back to a boil. When it does, add the diced mango and lime juice and cook for another minute or so until the shrimp are cooked through.

Sprinkle with the chopped cilantro as you serve over plain rice or wide rice noodles, or even both.


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