Home ยป Thai Red Curry with Shrimp and Mango

Thai Red Curry with Shrimp and Mango

Thai Red Curry with Shrimp and Mango 1

I turned 29 last week. I don’t feel any older, but the fact that next year means the big 3-0 is a bit…ohhh, I don’t know the right word. Adult-ish, perhaps?

I called Mr. Prevention’s sweet grandma to thank her for my birthday card (which I found under a pile of crap and other unopened mail days after it had arrived). Inside the card was a check for my birthday which was very kind of her to send. As she and I were chatting on my way home from work yesterday, she said, “Yeah, I’m sure you’ll probably spend it on the baby…but try to get something nice for yourself, too.” …She must not know how much I excel in online shopping 😉

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For my birthday, my family got me a Pandora bracelet with some cute charms – one was hockey and one was an “N” and one was a baby charm. So perfectly fitting 🙂 I know I’m late to the Pandora game here, but charm bracelets seem so “mature” to me. I picture them in antique-y stores and boutiques with eclectic selections of patterned, flowy clothing. Feel free to roll your eyes at me or think, ‘Is she offer her rocker? What the h is she talking about?!’

And Mr. Prevention must’ve been desperate for birthday gift ideas for me because I received FIVE books on motherhood, etc (I’m not complaining…just giving him a hard time 😉 ). And a sixth book showed up yesterday. Add that to my collection of the 3-4 I already had, and I will be one well-read, hopefully semi-prepared, freaked out mommy-to-be.

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With my big, mature life changes (baby due in 13 weeks, people!!) and my preparation for motherhood with my charm bracelet, I’ve relaxed a bit on my very domestic meal planning skills. I peruse Pinterest no less than every few hours, drooling over food, that it seems quite literally IMPOSSIBLE that meal planning has become more difficult over time. And next to all those baby books, my friends, are about 1.2 million cookbooks. Some of which have been opened all of…once. Such a shame.

I’ve decided that next week, I’m going for ethnic cuisine. I’m in need of flavor and fresh, new dishes that will pique my interest in food and cooking again. I reached a new low on Sunday night when I was too lazy to grocery shop for a prepare a side to serve with my king crab legs that I swung by KFC for mashed potatoes (don’t judge me, please! P.S. they were nasty!). I need more flavor in my life, like curry and coconut milk, for example. Mmmm….eeeenjoy!

Thai Red Curry with Shrimp and Mango 4

Thai Red Curry with Shrimp and Mango
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 1 (14 oz) can coconut milk
  • 2 Tbsp red curry paste
  • 1 cup low-sodium vegetable stock
  • 1 large sweet potato, diced into ½ inch cubes
  • 1 lb raw shrimp, peeled and de-veined
  • 2 mangoes, peeled, pitted and diced
  • 1 tsp fish sauce
  • 1 tsp brown sugar
  • 1 cup (Thai) basil leaves
  • 3 kaffir lime leaves, bruised or juice of ½ lime
  • 1 cup dry jasmine rice, prepared according to package directions
  1. Heat a large skillet over medium heat; scoop the cream at the top of the can of coconut milk and bring to a simmer in the skillet. Stir in curry paste and simmer, without stirring, until fragrant and coconut cream starts to release oil, about 3-5 minutes. Add the rest of coconut milk and vegetable stock and bring to a boil.
  2. Reduce heat and add sweet potato cubes. Cook until tender, about 15 minutes. Add shrimp and mango and cook until shrimp curls, about 3 minutes.
  3. Season with fish sauce, brown sugar, basil, and lime (leaves); remove from heat.
  4. Allow to sit for 3-4 minutes before serving. Serve with jasmine rice.
Recipe from the National Mango Board Cookbook, as seen on The Adventures of MJ and Hungry Man
Nutrition Information
Serving size: ⅕ recipe, including ~ ¾ cup rice Calories: 450 Fat: 16.0 Carbohydrates: 54.0 Sugar: 14.6 Sodium: 492 Fiber: 3.0 Protein: 24.2 Cholesterol: 120

 How about an RD Q&A soon? Who’s got a question for me? 😀 (nicole at preventionrd dot com). Thank you in advance!

Only Tuesday, eh? One of thoooose kinds of weeks, I see. Happy Birthday to my lil brother, Bubbie! How are you 25 already!?

Be well,



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  1. Taylor @ Food Faith Fitness
    July 8, 2014 / 7:52 am

    My husband and I love Thai curry, shrimp and mangoes – and I happen to have all the ingredients! Dinner! Pinned ๐Ÿ™‚

  2. Beth @ The First Year
    July 8, 2014 / 8:49 am

    Nicole, hahaa!! So funny that you stopped at KFC, no judgment here – I have my “blah I don’t want to make dinner” days too!

  3. Christie - Food Done Light
    July 8, 2014 / 10:10 am

    I don’t have an excuse for being pregnant but have been so blah about cooking lately too. It is summer. Now this curry makes me want to cook. I love that it has a little sweet and spicy. My hubby will love it too. He’s from India so whenever I ask him what he wants for dinner, it’s curry!

  4. Erica { EricaDHouse.com }
    July 8, 2014 / 10:45 am

    Think I’m going to sub in chicken for the shrimp and make this for my mango-obsessed boyfriend!

  5. Biz
    July 8, 2014 / 12:42 pm

    If only I had to meal plan for me, it would be so simple! Some days my husband doesn’t want to eat much, other days he’s not in the mood for anything I’ve meal planned – I’ll shoot you an email about Tony, mkay?!

  6. kristy @ the wicked noodle
    July 8, 2014 / 12:49 pm

    This looks AMAZING!! Right up my alley ๐Ÿ™‚

  7. Min
    July 9, 2014 / 8:56 am

    My sister, mom, and I all got each other Pandora bracelets for Christmas 2 years ago in an effort to eliminate the impossible task of choosing what present to get one another on special occasions. Well, let’s just say that didn’t last long. I’m glad that you tried my recipe, and I thank you for sharing! I promise, the thirties is not so bad ;).

  8. Sanjay Sajeev
    July 10, 2014 / 12:18 am

    Looks delicious. I hope, it will be easy to prepare. Thank you for sharing the ingredients and directions. I will try this soon.

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