Mango Red Curry

Nara Thai India

Traditionally known as Keang Phed Mamuang, Nara Thai Mumbai's signature Mango Red Curry is salty, sweet, savoury and spicy all at once. This simple vegan curry strikes a perfect balance of Thai flavours, lifted by the sumptuous flavours of seasonal-fresh mangoes.

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Course Main Course

Cuisine Asian, Thai

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.

Keyword mango red curry, nara thai mumbai recipes