Shrimp and Mango Curry

Servings: 4
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Recipe Categories: Under 30 minutes, Appetizers & Side Dishes, Main Dish

Ingredients

2 tablespoons unsalted butter
1 small onion, diced
1 tablespoon minced garlic
2 tablespoons Madras curry powder
1 tablespoon minced fresh ginger
2 teaspoons sea salt
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
2 cups coconut milk
1 cup water
16 jumbo shrimp, peeled and deveined
1 large firm but ripe mango, peeled, pitted and diced
1 large sweet potato, peeled, diced and boied or steamed until tender and quickly chilled
3 tablespoons minced green onion (white and green parts)
3 tablespoons chopped fresh cilantro

Instructions

Melt butter in a large heavy saucepan over medium heat. Add onion and garlic and sauté until aromatic, about 3 minutes. Stir in curry powder, ginger, sea salt, cayenne and black pepper. Add coconut milk and water; bring to a simmer and cook for 2 minutes. Add shrimp, mango and sweet potato to saucepan; bring back to a simmer and cook for 4 to 5 minutes more or until shrimp are pink. Garnish with green onion and cilantro.