Shrimp and Mango Curry

Prep Time

Cook Time

Servings

Ingredients

2 tbsp Unsalted Butter
1 tbsp Minced Garlic
1 tbsp Minced Fresh Ginger
1/2 tsp Cayenne Pepper
2 cup Coconut Milk
16 Jumbo Shrimp, peeled and deveined
1 Large Sweet Potato, peeled, diced and boiled/steamed until tender and quickly chilled
3 tbsp Chopped Fresh Cilantro
1 Small Onion, diced
2 tbsp Madras Curry Powder
2 tsp Sea Salt
1/2 tsp Freshly Grond Black Pepper
1 cup Water
1 Large Firm but Ripe Mango, peeled, pitted and dice
3 tbsp Minced Green Onion (white and green parts)

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 the shrimp and mango curry with green onion and cilantro.

Categories: Lunch & Dinner