Shrimp Curry with Mangos, Sweet Potatoes, and Lime
Serve with a big mound of basmati rice
Serves: 4 to 6
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 1 tablespoon each: minced garlic and gingerroot
  • 2 scallions sliced thin (or 1 large shallot, cut into small dice)
  • 3 tablespoons red Thai (or Indian) curry paste
  • 1 can (13.5 ounces) light coconut milk
  • 2 cups canned or cartoned chicken broth
  • 4 teaspoons fish sauce (nam pla)
  • 2 medium-large sweet potato (about 1½ pounds) cut into 1-inch cubes
  • 1 pound large shrimp (preferably wild) peeled and halved lengthwise
  • 1 tablespoon lime juice
  • 2 large mango, cut into 1-inch cubes, diced
  • ¼ cup chopped fresh cilantro
  1. Heat oils in a 12-inch skillet over medium-high heat; Add garlic, ginger, and scallions; sauté until fragrant and starting to turn golden 1 to 2 minutes. Add curry paste; continue to sauté to intensify flavors, about 1 minute longer.
  2. Whisk coconut milk, broth, and fish sauce together and add skillet, along with sweet potatoes; bring to a simmer. Continue to simmer, partially covered until sweet potatoes are just tender, about 10 minutes.
  3. Add shrimp; return to a simmer. Stir in lime juice mango, and cilantro; continue to cook until shrimp are opaque, about 1 minute longer. Serve.
Recipe by Three Many Cooks at