Coconut Mango Shrimp Curry Recipe

Shrimp: Peeled and deveined, these are the main protein of the dish.

Mango: Adds a sweet and tropical flavor to the curry.

Coconut milk: Provides a creamy base for the curry.

Red curry paste: Adds spice and depth of flavor.

Fish sauce: Contributes a salty, umami taste.

Brown sugar: Balances the flavors with a hint of sweetness.

Lime juice: Adds acidity and freshness.

Bell pepper: Adds color and crunch.

Snap peas: Adds a fresh, crisp texture.

Garlic: Provides a pungent, aromatic flavor.

Ginger: Adds a warm, spicy note.

Vegetable oil: Used for sautéing the aromatics.

Salt: Enhances the overall flavor.

Black pepper: Adds a mild heat.

Cilantro: Fresh herb for garnish.

When preparing this coconut mango shrimp curry, it's essential to properly balance the flavors. The red curry paste provides heat, while the coconut milk adds a creamy richness. To achieve the perfect harmony, make sure to taste the sauce after adding the fish sauce and brown sugar. Adjust the seasoning with additional lime juice, salt, or pepper as needed. This ensures that the sweet, salty, and tangy elements are well-balanced, creating a delicious and cohesive dish.

• shrimp - Substitute with chicken breast: Chicken breast can provide a similar protein content and texture when cooked, making it a suitable alternative for those who do not eat seafood.

• mango - Substitute with pineapple: Pineapple offers a similar tropical sweetness and acidity, which complements the flavors of the curry well.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a few drops of coconut extract can mimic the creamy texture and flavor of coconut milk for those who are allergic to coconut.

• red curry paste - Substitute with yellow curry paste: Yellow curry paste can provide a similar depth of flavor, though it may be slightly milder and less spicy.

• fish sauce - Substitute with soy sauce: Soy sauce can provide the umami flavor needed in the dish, making it a good alternative for those who are vegetarian or allergic to fish.

• brown sugar - Substitute with honey: Honey can offer a similar sweetness and slight caramel flavor, though it will be a bit more liquid.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor, making it a good substitute.

• bell pepper - Substitute with zucchini: Zucchini can offer a similar texture and mild flavor, blending well with the other ingredients in the curry.

• snap peas - Substitute with green beans: Green beans can provide a similar crunch and fresh flavor, making them a good alternative.

• garlic - Substitute with shallots: Shallots can offer a similar aromatic quality and depth of flavor, though they are slightly milder.

• ginger - Substitute with galangal: Galangal provides a similar spicy and aromatic flavor, though it is slightly more pungent.

• vegetable oil - Substitute with coconut oil: Coconut oil can provide a similar cooking medium with a slight coconut flavor that complements the dish.

• salt - Substitute with soy sauce: Soy sauce can add the necessary saltiness and additional umami flavor to the dish.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor, though it is slightly more pungent.

• fresh cilantro - Substitute with fresh basil: Fresh basil can offer a similar fresh and aromatic quality, though it has a slightly different flavor profile.

• Allow the coconut mango shrimp curry to cool to room temperature before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Transfer the curry to an airtight container. Make sure the container is large enough to hold the curry without overflowing, but not so large that there's too much air space.
• For short-term storage, place the container in the refrigerator. The curry will stay fresh for up to 3-4 days.
• For long-term storage, consider freezing the curry. Pour the cooled curry into a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top of the container or bag to allow for expansion as the curry freezes.
• Label the container or bag with the date and contents. This will help you keep track of how long the curry has been stored.
• When ready to reheat, thaw the frozen curry in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor of the shrimp and vegetables.
• Reheat the curry on the stovetop over medium heat, stirring occasionally. Add a splash of coconut milk or water if the curry appears too thick.
• Alternatively, you can reheat individual portions in the microwave. Place the curry in a microwave-safe dish, cover it loosely with a microwave-safe lid or plastic wrap, and heat in 1-minute intervals, stirring in between, until heated through.
• Garnish with fresh cilantro just before serving to refresh the flavors and add a touch of brightness.

• Stovetop Method:

  1. Place a skillet over medium heat.
  2. Add a splash of vegetable oil or a bit of coconut milk to prevent sticking.
  3. Add the leftover Coconut Mango Shrimp Curry to the skillet.
  4. Stir occasionally to ensure even heating.
  5. Heat for about 5-7 minutes or until the shrimp and vegetables are warmed through.
  6. If the curry seems too thick, add a bit more coconut milk or water to reach desired consistency.

• Microwave Method:

  1. Transfer the Coconut Mango Shrimp Curry to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the curry halfway through to ensure even heating.
  5. Continue heating in 1-minute intervals until the shrimp and vegetables are hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the Coconut Mango Shrimp Curry to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through.
  5. Check to ensure the shrimp and vegetables are heated through.

• Double Boiler Method:

  1. Fill a pot with water and bring it to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  3. Add the Coconut Mango Shrimp Curry to the bowl.
  4. Stir occasionally, allowing the steam to gently reheat the curry.
  5. Heat for about 10-15 minutes or until the shrimp and vegetables are warmed through.

• Large skillet: A wide, flat-bottomed pan perfect for sautéing the garlic, ginger, and cooking the curry.

• Wooden spoon: Ideal for stirring the ingredients without scratching the skillet.

• Measuring spoons: Essential for accurately measuring the red curry paste, fish sauce, brown sugar, and lime juice.

• Measuring cup: Used to measure the coconut milk and diced mango.

• Chef's knife: A sharp knife for mincing the garlic and ginger, and slicing the bell pepper.

• Cutting board: A sturdy surface for chopping and preparing the ingredients.

• Tongs: Useful for turning and handling the shrimp as they cook.

• Serving spoon: For serving the finished curry.

• Mixing bowl: Handy for holding prepped ingredients like the shrimp and mango before they go into the skillet.

• Citrus juicer: Makes it easier to extract fresh lime juice.

• Grater: If you prefer to grate the ginger instead of mincing it.

• Serving dish: To present the finished curry attractively.

• Measuring jug: For measuring larger quantities of liquid ingredients like the coconut milk.

Prep ingredients ahead: Dice the mango, slice the bell pepper, and mince the garlic and ginger in advance to save time during cooking.

Use pre-cooked shrimp: Opt for pre-cooked, peeled, and deveined shrimp to cut down on preparation time.

One-pan method: Cook everything in a single large skillet to minimize cleanup and streamline the cooking process.

Ready-made curry paste: Use store-bought red curry paste to avoid the hassle of making it from scratch.

Batch cooking: Double the recipe and freeze half for a quick meal later.