Monday, May 15, 2017

Recipe: Mango Coconut Shrimp Curry

We’ve been making this recipe a lot and every time I do, I get a ton of recipe requests on insta stories so here it is! I found the recipe at here but we’ve changed a few of the ingredients as well as amount used of each ingredient so thought I’d share my version as well.

This is one of those recipes that you’ll return to again and again because it’s so easy and turns out amazing every. time. Experiment til your heart’s content and vary the ingredients so you too can enjoy the curry of your dreams J


500g small uncooked shrimp
1 red pepper, 1 green pepper – cut into 1 inch pieces
1/2 white onion – slice into 1 ½ inch lengths
1 mango – cut into 2/3 inch pieces
2/3 cup coconut milk
1 tablespoon sugar
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
3 tablespoons curry powder
4 teaspoons vegetable oil
1 tablespoon minced ginger
1⁄4 cup cashews
½ lime


Whisk together coconut milk, soy sauce, vinegar, sugar and curry powder. Set aside.
In wok or skillet heat 2 teaspoons oil over high heat; stir fry shrimp until cooked (add salt & pepper to taste)
Transfer to plate.
Add remaining oil to wok; stir-fry peppers for 2 minutes.
Stir in ginger, cook for 30 seconds.
Add stock mixture and shrimp, cook stirring for 2 minutes or until sauce is thickened.
Stir in onions and mango.
Squeeze in ½ lime juice.
Sprinkle with cashews.

We like to serve it with white basmati rice but this curry is so amazing I eat it on its own, sometimes right out of the pot! It also tastes amazing the next day when the flavours have had a chance to mix with each other. This is one of those dishes everyone seems to enjoy so let me know if you try it and how it turns out J