Mango Coconut Shrimp Curry

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Ingredients

  • shrimp

    500g

  • mangoes

    2

  • coconut milk

    400ml

  • red bell pepper

    1

  • onion

    1

  • garlic cloves

    3

  • ginger

    1 tablespoon

  • curry powder

    2 tablespoons

  • turmeric powder

    1 teaspoon

  • lime juice

    2 tablespoons

  • fresh cilantro

    for garnish

  • salt

    to taste

  • vegetable oil

    2 tablespoons




Steps

  • Peel and devein the shrimp, then rinse and pat them dry.

  • In a large pan, heat vegetable oil over medium heat.

  • Add finely chopped onion, minced garlic, and grated ginger to the pan. Sauté until fragrant and onions are translucent.

  • Add curry powder and turmeric powder to the pan. Stir well to coat the onions and spices.

  • Pour in the coconut milk and bring it to a simmer.

  • Add diced mangoes and sliced red bell pepper to the pan. Cook for 5 minutes, until the bell pepper is slightly tender.

  • Add the shrimp to the pan and cook until they turn pink and are cooked through.

  • Stir in lime juice and season with salt to taste.

  • Garnish with fresh cilantro leaves and serve hot with steamed rice or naan bread.

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