Shrimp and Mango Curry

A mango and curry culinary delight courtesy of Chef Allen Susser.

Recipe Category:

• Entree

Re-Calculate Ingredients:

Serving Size: 

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 boiled 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.

Prep Time:
15 minutes

Cook Time:
10 minutes