Ingredients
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1 (13 1/2 ounce) can coconut milk
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1 tablespoon finely grated fresh ginger
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3 tablespoons nam pla (Thai fish sauce)
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1 lb shrimp, peeled and deveined or 1 lb scallops
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1 cup cubed cubed ripe mango (such as a Manila or Champagne mango)
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1/3 cup finely chopped cilantro
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1 teaspoon unseasoned rice vinegar
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1 garlic clove, finely chopped
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2 limes
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1/2 teaspoon Thai red curry paste
Instructions
- 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.