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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 6 |
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Ingredients:
1 medium potato, peeled and chopped into 1/2-inch pieces |
1 tablespoon(s) olive oil |
2 tablespoon(s) curry powder |
1/2 cup(s) thinly sliced onion |
1 green bell pepper, cored, seeded and cut into thin strips |
1 1/2 pound(s) large shrimp, shelled and deveined |
1 mango, cut into thin strips |
1 cup(s) light coconut milk |
2 tablespoon(s) fish sauce |
juice of 1/2 lime |
1/2 teaspoon(s) sriracha (or other hot sauce) |
1 teaspoon(s) sugar |
1/3 chopped, fresh basil |
Directions:
1. Place potato in microwaveable bowl with 1 tablespoon water. Cover and microwave until tender, about 3 minutes.
2. 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.
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