Curried Shrimp
A flavorful Thai-inspired curry combining succulent shrimp with potatoes, mango, and bell peppers in a coconut milk sauce seasoned with curry powder and fresh basil.
4 servings
15 min
Ingredients
- •1 whole large baking potato, peeled and chopped into 1/2-inch pieces
- •1 tbsp canola oil
- •2 tbsp curry powder
- •½ cup thinly sliced onion
- •1½ lb large shrimp, shelled and deveined
- •1 whole green bell pepper, cored, seeded and cut into thin strips
- •1 whole mango, cut into thin strips
- •1 cup light coconut milk
- •2 tbsp fish sauce
- •½ tsp sriracha
- •1 tsp sugar
- •⅓ cup chopped fresh basil
Cooking Instructions
- 1.
Sprinkle potato pieces with 1 tbsp water; microwave, covered, until fork-tender, 3 minutes. Heat oil and curry powder in a large skillet over medium heat. Cook onion until soft, 3 to 4 minutes. Push onion to side of skillet. Add shrimp; cook 2 minutes per side. Stir in potatoes and bell pepper; cook until pepper softens, 1 to 2 minutes. Add mango, coconut milk, fish sauce, sriracha and sugar. Simmer 2 minutes. Remove from heat; add basil.
15 min
