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Paleo Thai Red Curry with Shrimp and Mango


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Rate this recipe 4.8/5 (4 Votes)


  • 1 (14 fluid oz) can coconut milk (Do not shake!)
  • 2 tablespoons red curry paste
  • 1 cup low­sodium vegetable stock
  • 2 cups vegetables, diced into 1/2 inch cubes
  • 8 oz. raw shrimp, peeled and de­veined
  • 1 teaspoon fish sauce
  • 1 cup Thai basil leaves
  • 3 kaffir lime leaves, bruised or lime juice
  • 1 cup jasmine rice, prepared according to package directions


Servings 4
Preparation time 20mins
Cooking time 54mins
Adapted from


Step 1

Scoop the cream at the top of the can of coconut milk (about halfway down), and add it to a large fry pan. Bring to a boil over medium heat. Stir in curry paste and turn heat down to low. 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. Reduce heat and add vegetables. Cook until tender, about 15 minutes. Add shrimp and cook until shrimp turns opaque in the center, about 3 minutes. Stir often.
Season with fish sauce (taste curry and add more fish sauce if desired). Add Thai basil and kaffir lime leaves, and remove from heat.
Allow to sit for at least an hour before serving, as the curry becomes thicker and more flavorful with time. Serve with jasmine rice.

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