Exotic Fusion Recipe: Mango Coconut Curry Pasta

Today’s Culinary Adventure: Mango Coconut Curry Pasta

As the weather warms up, I find myself craving a light and exotic dish that combines the sweetness of mango with the creaminess of coconut. That’s why today, I’m excited to share my recipe for Mango Coconut Curry Pasta. This unique fusion dish is perfect for a summer meal that’s full of flavor and surprises.

Ingredients:

• linguine (200g)
• mango chunks (1 cup)
• coconut milk (200ml)
• curry powder (1 tbsp)
• shrimp (150g)
• fresh cilantro (a handful)
• lime juice (1/2 lime)
• red chili (1, sliced)
• garlic (2 cloves, minced)
• onion (1, chopped)

Kitchen Tools:

• pot
• skillet
• colander
• stirring spoon
• knife

To start, cook the linguine according to package instructions, then drain and set aside. In a skillet, heat some oil over medium heat and sauté the garlic, onion, and red chili until fragrant. Add in the shrimp and cook until pink and cooked through.

Next, stir in the mango chunks, coconut milk, curry powder, and lime juice. Let the flavors simmer together for a few minutes until the sauce thickens slightly. Add in the cooked linguine and toss everything together until well combined.

Serve the Mango Coconut Curry Pasta hot, garnished with fresh cilantro. The combination of sweet mango, creamy coconut, and spicy curry flavors is sure to impress your taste buds.

This dish weighs approximately 900g once cooked, serving 4 people with each serving weighing around 225g. Each serving is estimated to be around 350 calories.

One tip to enhance the flavor of this dish is to marinate the shrimp in a mixture of curry powder and lime juice for about 30 minutes before cooking. This will infuse the shrimp with additional flavor and make them even more delicious.

I hope you give this Mango Coconut Curry Pasta a try and enjoy the unique blend of ingredients. Feel free to customize it with your favorite proteins or veggies to make it your own. Happy cooking!