Curried Mango and Shrimp With Coconut Rice

Large shrimp are cooked with onion, garlic and fresh ginger, and combined with a saucy mixture that has unsweetened coconut milk, diced mango and curry powder. It's served over rice that's cooked in coconut milk.

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Ingredients:

• 1 CAN unsweetened coconut milk
• 1 cup uncooked rice
• 1 tbsp. vegetable or peanut oil
• 1/2 red onion, diced
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 12 jumbo shrimp, peeled and deveined
• 2 mangoes, peeled and diced
• 2 tbsp. curry powder
• Crushed red pepper flakes (optional)
• 2 tbsp. cilantro, minced
• 1/2 cup raisins
• 1/2 cup flaked coconut
• Lime wedges

Method

For Rice: Bring 1 cup of the coconut milk and 1 cup water to boil. Add rice; reduce heat. Cover and simmer until rice is tender, 15 to 20 minutes. Just before serving add 1 Tbsp of the chopped cilantro and fluff. For Shrimp: Heat oil in pan. Add chopped onion. Cook 2 minutes then add garlic and ginger. Cook until onion is softened. Add shrimp. Cook until pink. Add mangoes, remaining coconut milk, and curry powder. (For extra heat, crushed red pepper flakes can be added.) Simmer over low heat until mangoes are slightly softened. Remove from heat and add remaining cilantro. Serve over the coconut milk rice and garnish with coconut flakes, raisins, and lime wedges.

Notes: If fresh mangoes are unavailable, canned mangoes, payapa, or peaches substitute well. Simply reduce cooking time.

Number of servings: 3-4

Submitted By: keelosan
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