Recipe: Mango Red Curry at Nara, Mumbai

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! 


Keang Phed Mamuang (Mango Red Curry)

at Nara, Mumbai

Ingredients:

  • 20 gm Fresh Mango Pulp

  • 10 gm Raw Mango
  • 200 gm Coconut Milk
  • 15 gm Thai Red Curry Paste*
  • 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: 10 ml

Method for preparing  Thai Red Curry Paste

Ingredients

  • 2-3 Cloves of garlic
  • 2 Kaffir lime leaves
  • 3 gm Lemongrass
  • 1/2 Small onion, finely chopped
  • 50 gm Red Chilli
  • 5 gm Palm Sugar
  • 100 gm Coconut Milk
  • Salt & Pepper to taste
Blend/ grind all the ingredients together to make a wet paste.
 

Method for preparing the curry:

  1. Bring a pot to heat and start with heating the oil
  2. Sauté the Thai curry paste once the oil is hot enough
  3. Once you can smell the flavours of the curry paste; pour in the coconut milk and let it simmer for 5-10 minutes
  4. Add the vegetables into the pot along with some red chilli
  5. Once the vegetables are cooked, add the raw mango and the ripe mango pulp to the gravy
  6. 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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