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.

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