Best-in-Class Mango Coconut Curry
A vibrant, creamy curry with perfectly cooked shrimp and sweet mango that balances heat and sweetness for an unforgettable meal. This thai-inspired seafood ready in about 30 minutes pairs peeled and deveined shrimp, (13.5 oz) coconut milk, diced mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, peeled and deveined shrimp
- 1 can (13.5 oz) coconut milk
- 1 cup, diced mango
- 2 tbsp red curry paste
- 3 cloves, minced garlic
- 1 tbsp, minced ginger
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 2 cups baby spinach
- 1, wedged lime
- 4 cups cooked jasmine rice
Instructions
- Step 1: Heat a large skillet over medium heat. Add red curry paste and cook for 1 minute until fragrant, then stir in minced garlic and ginger, cooking for another minute until aromatic.
- Step 2: Pour in coconut milk and simmer for 3 minutes, stirring constantly, until slightly thickened. Stir in fish sauce and brown sugar until dissolved.
- Step 3: Add shrimp and diced mango to the curry, cooking for 3-4 minutes until shrimp turn pink and opaque.
- Step 4: Stir in baby spinach until wilted, about 1 minute. Remove from heat and let sit for 2 minutes to allow flavors to meld.
- Step 5: Serve curry over cooked jasmine rice, garnished with additional mango and lime wedges on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best-in-Class Mango Coconut Curry take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best-in-Class Mango Coconut Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in Best-in-Class Mango Coconut Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best-in-Class Mango Coconut Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Best-in-Class Mango Coconut Curry?
Thai seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
