This is a very easy recipe, but extremely flavorful. I learned when making this for the first time, fresh oregano has the most amazing taste against garlic and mozzarella. You can use dried, but the effect is not the same. This is also much more rich that traditional bruschetta and can serve as a meal.



  1. Large deep saucepan
  2. Cutting board
  3. 1 large knife
  4. Plenty of small bowls to hold ingredients

Preparing the vegetables

  1. Peel the onion, and cut it in quarters.
  2. Then pull apart the layers so the onion pieces look like this:Peeled Onion for Thai Curry
  3.  Cut the bell peppers into large pieces that look like this :
    Cut Bell Peppers
  4. Note – the carrots should have come in sticks – they should probably go in another bowl. I ended up fishing mine out!
  5. Slice your basil into thin strips that look like this:
    Sliced Basil
  6. Dice your mango into chunks. Please note – if you aren’t a fan of cooked mango – this dish works just fine without it.


Let’s Put the Shrimp Curry Together

Raw Shrimp

It’s best to use peeled and deveined shrimp for this. I’m a bit of a shellfish junkie – so it’s always the bigger the better with me when it comes to shrimp. I suggest aiming for nothing smaller than a 20 count – although a 15 count or even 10 count would be even better. Cocktail shrimp simply won’t work for this.

  1. Heat your sauce pan to mid/high heat.
  2. Put the olive oil in the pan
  3. Add the shrimp
  4. Make sure they get tossed nicely with oil and let them cook for 5 – 6 minutes.
  5. Then add in your carrots. Note: Now’s a good time to get your rice going.
    Shrimps with carrots
  6. Fry for another 5 minutes
  7. Toss in your curry paste and cook for another 5 minutes.
    Red Thai Curry Paste
    Shrimp with thai curry paste added
  8. Add your garlic to the curry now
  9. As for the mango – if you’re doing it – now’s the time to add it.
    mango added to shrimp curry
  10. Let it cook for another 5 minutes and you’re ready for your coconut milk. Mix that in and also add your salt + black pepper.
    Coconut Milk
  11. Let this cook for 1 – 2 minutes, just to be sure it’s mixed well – and then add your other vegetables. Lay the bell peppers down and let the onions float on top of the sauce.  Since they are thin and you still want texture – you don’t want them submerged and cooked until completely soft.
    vegetables added to curry
  12. Sprinkle the parsley on top and the fresh basil on top
    parsley sprinkled onto curry
  13. I’d give the curry another 10 minutes on medium heat and you are done.

You will have a very flavorful shrimp curry when all is said and done.

Shrimp Curry All Done


Shrimp Curry and Rice