I have lately been absolutely obsessed with the Food52 weekly contests. Have you ever taken part in them? They are so much fun! The first recipe I posted on their website was for patishapta which was for their pancake challenge and my recipe was chosen as a community pick! I was thrilled!
This week the contest is about mangoes and after already adding mango rice pudding and mango morobba from this blog, I was really eager to try out something that was savory. I remembered having a Thai red curry with mangoes many, many years ago when we were on vacation at the beach in Washington – it was a small restaurant and the owner’s wife was Thai, so there were some Thai inspired dishes on the menu and this red curry was one of them. The very fact that I remember it after all these years should tell you how delicious the curry was! Do you remember having dishes in restaurants that have stayed with you through the years? I actually remember quite a few ….
When I decided to make this dish, I wanted to steer clear of using the canned pastes. Having made this Peanutty Thai beef curry , I wanted to keep on playing with the Thai pantry items I had on hand and see where it led me. And it led me to this incredibly fragrant and flavorful curry that just sings in your mouth with its spicy, tart and sweet flavors!
Kaffir lime leaves and lemongrass are two of my all time favorite ingredients and I just love, love, LOVE this combination of flavors! This was my first time trying galangal though, and I was completely blown away by how aromatic it was! My kitchen smelled so good! But the thing that really brought this curry together was the addition of the sweet mangoes. It balanced out the spicy and tart flavors in the curry and made it all so harmonious. The professor and I absolutely loved this dish! Try it sometime!
Here is the recipe –