Exotic Flavors: Mango Coconut Shrimp Curry Recipe

Today’s Dish: Mango Coconut Shrimp Curry

Hey foodies! Today, I’m excited to share with you my recipe for Mango Coconut Shrimp Curry. The sweet and tangy flavors of mango combined with creamy coconut milk create a tropical twist on a classic curry dish. It’s the perfect dish to enjoy during the summer months when mangoes are in season.

For this recipe, you will need the following ingredients:

• 400g raw shrimp, peeled and deveined
• 1 ripe mango, diced
• 400ml coconut milk
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• Juice of 1 lime
• 2 tbsp brown sugar
• Handful of fresh basil leaves, torn
• 2 tbsp coconut oil

To prepare this dish, you will need the following kitchen tools:

• Large pan
• Spatula
• Knife
• Cutting board
• Measuring spoons

Start by heating coconut oil in a large pan over medium heat. Add the red curry paste and sauté for 2-3 minutes until fragrant. Add the shrimp to the pan and cook for 2-3 minutes on each side until pink and cooked through.

Next, pour in the coconut milk, fish sauce, lime juice, and brown sugar. Stir to combine and bring the mixture to a simmer. Let it cook for another 5-7 minutes until the sauce has slightly thickened.

Add the diced mango and torn basil leaves to the pan, stirring gently to combine. Cook for an additional 2-3 minutes until the mango is heated through.

Finally, taste the curry and adjust the seasoning as needed. Serve the Mango Coconut Shrimp Curry over steamed rice or noodles, garnished with extra basil leaves or lime wedges.

This Mango Coconut Shrimp Curry recipe serves 4 and each serving weighs approximately 250g. One serving is about 350 calories.

A clever tip for this dish is to add a splash of coconut milk just before serving to enhance the creaminess of the curry.

I hope you give this Mango Coconut Shrimp Curry a try and enjoy the exotic flavors it brings to your table. Feel free to customize the recipe with your favorite proteins or vegetables to make it your own. Happy cooking!