Recipe by evelyn/athens
The Runner-Up recipe of 2000, in the San Francisco Chronicle, from Tim Hanni.
Top Review by The Abinator
Not bad, however the juice of 2 limes was over-powering. I'd recommend 1/2 to 1 lime for the whole recipe, rather than the two. Also, if you like heat, you'll probably want to double the 1/2 tsp of red curry paste recommended. Going to try this again with these modifications as I do love Thail foods like this.
- 1 (13 1/2 ounce) can 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 lb shrimp, peeled and deveined or 1 lb scallops
- 1 cup cubed cubed ripe mango (such as a Manila or Champagne mango)
- 1⁄3 cup finely chopped cilantro
- 1 teaspoon unseasoned rice vinegar
Directions See How It's Made
- 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. Add the shrimp and simmer for 5 minutes, until they turn pink and are cooked through. Add the mango and cilantro. Stir in the remaining 1 tablespoon nam pla, the juice of the second lime and the rice vinegar.
- Serve this soup-like curry in shallow bowls with steamed jasmine rice on the side.