Ingredients
1) 2 tbsp Unsalted Butter
2) 1 Small Onion, diced
3) 1 tbsp Minced Garlic
4) 2 tbsp Madras Curry Powder
5) 1 tbsp Minced Fresh Ginger
6) 2 tsp Sea Salt
7) 1/2 tsp Cayenne Pepper
8) 1/2 tsp Freshly Grond Black Pepper
9) 2 cup Coconut Milk
10) 1 cup Water
11) 16 Jumbo Shrimp, peeled and deveined
12) 1 Large Firm but Ripe Mango, peeled, pitted and dice
13) 1 Large Sweet Potato, peeled, diced and boiled/steamed until tender and quickly chilled
14) 3 tbsp Minced Green Onion (white and green parts)
15) 3 tbsp Chopped Fresh Cilantro
Instruction
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.
Knowledge and photo credit
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