Main dishes · CRESPO KITCHEN

Shrimp and Mango Curry

Shrimp and sweet potato simmer in a coconut curry with mango.

25 min approx.4 servingsFresh mango

Dish photograph: Shrimp and Mango Curry. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

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)

Method

Melt butter over medium heat and soften onion and garlic for about 3 minutes. Stir in curry powder, ginger, salt, cayenne and pepper.
Add coconut milk and water; simmer for 2 minutes.
Add shrimp, mango and the precooked sweet potato. Simmer for 4–5 minutes, or until the shrimp are firm and opaque.
Finish each serving with scallions and cilantro.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: National Mango Board