Mango Red Curry

Olina Swan

1 (14 fluid oz) can coconut milk (Do not shake!)

2 tablespoons red curry paste

1 cup low-sodium vegetable stock

1 large sweet potato, diced into ½ inch cubes

“I substitute Japanese sweet potato here because I like the super velvety texture”

8 oz. raw shrimp, peeled and de-veined

Also served tofu version same recipe substitute 2x 14 Oz Firm tofu blocks

2 mangoes, peeled, pitted and diced

1 teaspoon fish sauce

“I like double this amount of nuoc Mam fish sauce by Mam Viet”

1 teaspoon palm sugar (or brown sugar)

“I prefer Coconut sugar here and you may need to add more depending on curry heat”

1 cup Thai basil leaves

3 kefir lime leaves, bruised “very important slap the leaves between your hands to releases oil and aromatics”

1 cup jasmine rice, prepared according to package directions

“the one served was scented with 2 kefir lime leaves and a pinch of ginger As well as half of cooking liquid was vegetable stock then fluffed with MCT oil”

New Sagaya definitely the spot for all good Asian ingredients

Scoop the cream at the top of the can of coconut milk (about halfway down), and add it to a large fry pan. Bring to a boil over medium heat. Stir in curry paste and turn heat down to low. Simmer, without stirring, until fragrant and coconut cream starts to release oil, about 3 to 5 minutes. Add the rest of coconut milk and vegetable stock and bring to a boil. Reduce heat and add sweet potato cubes. Cook until tender, about 15 minutes. Add shrimp and mango and cook until shrimp turns opaque in the center, about 3 minutes. Stir often.

If making TOFU RECIPE... drain tofu well and press in towels or paper towel for 30 minutes to remove excess water. Then remove skin from tofu and break down into 1” ish cubes. Roast at 375 with MCT OIL coated baking sheet for around 20 minutes until lightly browned and firm. From here substitute tofu exactly as shrimp into recipe.

Season with fish sauce and sugar (taste curry and add more fish sauce if desired). Add Thai basil and kefir lime leaves, and remove from heat. CRUCIAL WHEN AROMATICS ADDED GET OFF HEAT

Allow to sit for at least an hour before serving, as the curry becomes thicker and more flavorful with time. Serve with jasmine rice. “The rest time much like gumbo, or stew, or great sauces really helps the flavor and consistency”

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