Red Curry w/ Shrimp, Sweet Potato and Mango Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (14 fluid oz) can coconut milk (Do not shake!)
2 tablespoons red curry paste
1 cup low-sodium vegetable stock
1 large sweet potato, diced into ½ inch cubes
16 oz. raw shrimp, peeled and de-veined
sriracha
honey
2 cloves garlic
1-2 tsp. fresh ginger
1-2 tsp. sambal olek
2 ripe mangoes, peeled, pitted and diced
1 teaspoon fish sauce
1 teaspoon brown sugar
1 cup Thai or regular basil leaves
1 cup jasmine rice, prepared according to package directions
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Directions: |
Directions:Marinate shrimp in sriracha and honey for 30 minutes.
Combine garlic, ginger and sambal olek in bowl. Heat 1 Tbsp. of olive oil in dutch oven. Add garlic mixture and stir until fragrant about one minute. Add shrimp and cook until opaque. Remove shrimp and set aside.
Bring pot of water to boil and add cubed sweet potato. Boil until slightly softened and set aside.
Scoop the cream at the top of the can of coconut milk (about halfway down), and add it to the dutch oven. Bring to a boil over medium heat.
Stir in curry paste and turn heat down to low. Simmer, without stirring, until fragrant and coconut cream starts to release oil, about 3-5 minutes. Add the rest of coconut milk and vegetable stock and bring to a boil.
Reduce heat and add sweet potato cubes and diced mango. Cook until tender, maybe 5 minutes. Add shrimp and cook until warmed through. Stir often.
Season with fish sauce and sugar and basil.
Serve over Jasmine Rice. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hour |
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