Curried Shrimp

Name: Curried Shrimp
Yield: 4 servings
Ingredients: 1 1 large baking potato, peeled and chopped into ½-inch pieces; 1 1 tbsp canola oil; 1 2 tbsp curry powder; 1 1/2 cup thinly sliced onion; 1 1 1/2 lb large shrimp, shelled and deveined; 1 1 green bell pepper, cored, seeded and cut into thin strips; 1 1 mango, cut into thin strips; 1 1 cup light coconut milk; 1 2 tbsp fish sauce; 1 1/2 tsp sriracha; 1 1 tsp sugar; 1 1/3 cup chopped fresh basil

From the kitchen of Carly

Curry powder blooms in oil, then shrimp join tender potatoes and sweet mango in a silky coconut broth. Fresh basil and sriracha heat balance the tropical fruit and fish sauce funk. Ready in under 20 minutes, this is weeknight dinner that tastes like you tried.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 large baking potato, peeled and chopped into ½-inch pieces
11 tbsp canola oil
12 tbsp curry powder
11/2 cup thinly sliced onion
11 1/2 lb large shrimp, shelled and deveined
11 green bell pepper, cored, seeded and cut into thin strips
11 mango, cut into thin strips
11 cup light coconut milk
12 tbsp fish sauce
11/2 tsp sriracha
11 tsp sugar
11/3 cup chopped fresh basil

Instructions

Sprinkle potato pieces with 1 tbsp water; microwave, covered, until fork-tender, 3 minutes. Heat oil and curry powder in a large skillet over medium heat. Cook onion until soft, 3 to 4 minutes. Push onion to side of skillet. Add shrimp; cook 2 minutes per side. Stir in potatoes and bell pepper; cook until pepper softens, 1 to 2 minutes. Add mango, coconut milk, fish sauce, sriracha and sugar. Simmer 2 minutes. Remove from heat; add basil.