Shrimp and Mango Curry


    Servings: 4
    PREP TIME: |Cook Time:
    Recipe Categories: Under 30 minutes, Appetizers & Side Dishes, Main Dish


    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


    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.

    Related Recipes
    { View All Recipes }