Indonesian•indulgent
SHRIMP AND MANGO RED CURRY
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb of raw jumbo shrimp (peeled and deveined)
- 1 lb of sweet potatoes (peeled and cut into 1 1/2-inch cubes)
- 1 large ripen mango (peeled, pitted and cut the flesh into 1 1/2-inch cubes)
- 1 cup chicken stock
- 1 cup coconut milk
- 2 Tbsp of store-bought Thai red curry paste (more if you want it spicier)
- 1 Tbsp of fish sauce (or more to taste)
- Juice of 1 lime
- Small bunch of cilantro leaves (finely chopped)
- 1 Tbsp of cooking oil
Instructions
- 1
Preheat 1 Tbsp of cooking oil in a medium to large pot. Stir in the curry paste and stir fry for about 5 minutes
- 2
Add in the chicken stock and coconut milk and bring to a boil. Add in the sweet potatoes and bring back to boil and lower the heat to let it simmer and cook the sweet potatoes until tender but not mushy
- 3
Tip in the shrimp, mango, fish sauce, and squeeze the lime juice in. Bring it back to a boil. Have a taste and add more fish sauce if needed
- 4
When ready to serve, garnish with cilantro leaves