THAI COCONUT SHRIMP CURRY WITH MANGO

THAI COCONUT SHRIMP CURRY WITH MANGO image

Yield 4 servings

Number Of Ingredients 16

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2 teaspoons vegetable oil
1 cup finely chopped onion (about 1/2 medium)
4 large mushrooms, each cut into 8 wedges (about 2 cups)
1 large clove garlic, minced
3/4 cup red bell pepper strips
1 cup light coconut milk
1/2 cup reduced-sodium chicken broth
1 tablespoon red curry paste
1 to 2 tablespoons fish sauce
1 tablespoon plus 1 teaspoon firmly packed brown sugar
1 pound large raw shrimp, peeled and deveined
1 firm ripe mango, peeled, seeded and diced
2 medium scallions, sliced
1/2 cup chopped fresh cilantro (optional)
1/2 cup chopped fresh basil
Hot cooked brown rice

Steps:

In a large nonreactive skillet, heat the oil over medium heat. Add the chopped onion and mushrooms and cook, stirring often, until the onion is tender and the mushrooms are beginning to brown, about 6 minutes. Add the garlic and bell pepper strips and cook until the garlic is fragrant, about 45 seconds. Stir in the coconut milk, chicken broth, red curry paste, fish sauce and brown sugar; bring to a simmer and cook for about 5 minutes. Stir the shrimp into the coconut sauce and simmer for 2 to 3 minutes, turning the shrimp over if they are cooking unevenly. Stir in the mango, scallions, cilantro and basil and serve over hot rice.