Thai Chicken Mango and Pineapple Curry with Shrimp

Thai Chicken Mango and Pineapple Curry with Shrimp

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This Chicken Mango and Pineapple Curry with shrimp is made with Coconut milk,tropical fruits Mango and Pineapple and has the Red Curry base. Its simply refreshing with hot Jasmine rice or just any rice you love.Give it a try.

Preparation Time - 15 min
Cooking Time - 40-45 min

Ingredients :-

1. Red Curry Paste ( you can use ready made or homemade ) I used homemade.For the Homemade Red Curry Paste Recipe click the link below:-

Homemade Thai Red Curry Paste

2. Chicken(boneless) 300 grams cut into strips.
3. Shrimp - around 10 (optional )
4. 1/4 teaspoon salt or to taste for marination and 1 and 1/2 teaspoon salt for the curry or to your taste.If you are using ready made red curry paste check and see if it has added salt in it so in that case you need to adjust your salt.
5. Mango ( not raw and neither too much ripe ) see picture to get an idea (1/2 cup ).
6. Pineapple 1/2 cup
7. Mixed Vegetables ( Beans 1/4 cup,Thai egg plant 1/4 cup,Fresh button mushroom 1/3 cup ).
8. Coconut Milk 400 milliliter (ml)
9. Coconut oil 1-2 tablespoon or sunflower oil or vegetable oil.
10. Thai basil 1 twig.
11. Fresh red chilly 1 ( I used Thai red chilly ,use more as per your heat tolerance )
12. Fish sauce - 2 teaspoon.
13. Palm Sugar/Jaggery/Gur-1 tablespoon If using Sugar 1 and 1/4 teaspoon ( use as per your sweetness preference )
14. lime juice of half a Lime.
15. Lime zest 1 teaspoon.
NOTE usually Kaffir Lime zest is used I substituted it with normal Lime.
16. Vinegar 1 teaspoon ( I used apple cider but rice vinegar will be more apt )
17. Tamarind Concentrate 1/3rd teaspoon.(If using dry Tamarind pulp then soak it in water then crush with hands and then strain it and then use ).
19. Red chilly flakes for garnish (optional )

Preparation:-

1. Prepare the red curry paste if using homemade following the red curry paste link stated above.
2. Marinate the chicken and shrimp with little salt(1/4 teaspoon or as per your taste).
3. Chop the fruits and the vegetables as shown in the picture below.


Cooking :-

1. Take an utensil ( I used Non stick ) add Coconut oil and when it warms up add the red curry paste and cook til oil seeps out and then add about 200 milliliter coconut milk and reserve the rest.

2. Cover it and reduce it to a creamy texture and oil seeping out.At this stage add the Chicken and shrimp and cook covered.Be careful that the curry does not burn.

3.Then after 4-5 minute add all the vegetables and the remaining 200 milliliter coconut milk,mix and cook covered,simmering it.

4. Then add the mango and Pineapple and 1/3rd cup water along with salt as per your taste(I added 1 and 1/2 teaspoon ) and fish sauce,vinegar,tamarind and palm sugar/jaggery/sugar.Mix and simmer covered.

5. Cook on a medium to low flame,simmering the curry.When oil floats on top then add the lime zest,lime juice and basil leaves ,mix and switch off.Let it rest for 5 min before serving.

6. Garnish with fresh Thai red chilly,fresh Thai Basil leaves and sprinkle of Red Chilly flakes.Serve with hot steaming Rice.

Pictures:-