Place potato in microwaveable bowl with 1 tablespoon water. Cover and microwave until tender, about 3 minutes.
Heat oil in a large skillet over medium heat. Add curry and cook 30 seconds. Add onion and bell pepper and cook 3 to 4 minutes, or until soft. Push vegetables to side of skillet. Add shrimp; cook 1 minute on each side until about halfway cooked. Stir in potatoes, mango, coconut milk, fish sauce, lime juice, Sriracha and sugar. Simmer 2 minutes. Remove from heat; add basil. Makes 4 to 6 servings.