When it comes to the exquisite flavours of Thai cuisine, there’s no where which strikes a chord as vibrantly as Nara Thai Mumbai. Indelibly serving up the best Pad Thai this side of Bangkok, the local offshoot of the homegrown Thai restaurant brand has become a fast favourite for its colourful dishes, executed with contemporary finesse. Butterfly Pea Rice, anyone? However, since it might be a while before we can next revisit them for our fix of all the classics (#LockdownLife) – their Head Chef Prem Pradhan, is sharing his signature recipe for Keang Phed Mamuang. Salty, sweet, savoury and spicy all at once – this intensely-rich Mango Red Curry strikes a perfect balance of Thai flavours, whilst making the most of the season’s finest fruit!

Mango Red Curry
Ingredients
- 20 gm Fresh mango pulp
- 10 gm Raw mango
- 200 gm Coconut milk
- 15 gm Thai red curry paste (see below for recipe)
- 5 gm Palm sugar
- 2 gm Salt
- 60 gm Tofu
- 5 gm Eggplant
- 5 gm Sweet basil
- 2 gm Galangal or ginger
- 2 gm Lemongrass
- 2 gm Red chilli
- 5 gm Broccoli
- 10 ml Oil
Thai Red Curry Paste
- 2-3 Cloves of garlic
- 2 Kaffir lime leaves
- 3 gm Lemongrass
- ½ Small onion, finely chopped
- 50 gm Red chilli
- 5 gm Palm sugar
- 100 gm Coconut milk
- salt & pepper to taste
Instructions
- Start by making the curry paste from scratch: blend/ grind all the ingredients together to make a wet paste.
Preparing The Curry:
- Bring a pot to heat and start with heating the oil.
- Sauté the Thai curry paste once the oil is hot enough.
- Once you can smell the flavours of the curry paste; pour in the coconut milk and let it simmer for 5-10 minutes.
- Add the vegetables into the pot along with some red chilli.
- Once the vegetables are cooked, add the raw mango and the ripe mango pulp to the gravy.
- Let it simmer for 2 minutes, once the curry picks its flavours add some sweet basil to the pot and serve it in a bowl.
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