I’ve become mildly obsessed with eating Mango lately. So delicious! One night I very seriously thought we had no food in the house but a half a bag of frozen shrimp, the mango on the counter, and the remnants of an old frozen bag of soybeans yielded one of the best meals I have ever had. Mango curry is heavenly! We ate ours over some brown rice. We will be making this again, and again, and again….
Mango Curry with Shrimp
Olive oil
Onion - diced
Carrots – sliced or diced
2 Tblsp Massaman curry spice*
Vegetable stock (about ½ cup)**
Lite coconut milk (about 1 cup)
10 raw shrimp, cleaned, deveined, and cut lengthwise in half
Soybeans – about 1 cup (frozen is fine)
1 Ripe Mango – peeled and cut into bite sized pieces
Black pepper to taste
Sauté onion and carrots over medium heat until they are just barely softened in olive oil. Add the curry spike and sauté quickly until the rawness is cooked out of it; be careful you don’t burn it. Add the vegetable stock and stir until the pan is deglazed and the curry has blended well with the liquid. When the liquid has thickened add the coconut milk and stir until blended. Bring the heat up so the liquid is just simmering. Add the shrimp and soybeans and cook until the shrimp is just cooked through. Add the mango and pepper to taste. Cook until the mango is heated through.
Serve over rice.
* Cost Plus World Market has a Massaman Curry blend that does not contain garlic.
** Most vegetable broths contain garlic, however I have found that some vegetable stocks do not contain garlic.
