Shrimp reeks expensive. And it certainly can be expensive.
But it doesn’t have to be. Shrimp can be bought in a number of different varieties…cooked, raw, fresh, frozen, tailless, by count, from mini to jumbo prawn. It’s often on unadvertised sales, and can be found for less at “non-chain” grocery stores.
The next most expensive ingredient in many curries is the coconut milk. But don’t fret, it’s not uncommon for brand name coupons to be in circulation for coconut milk. And it’s not uncommon to see store brand cans for less than $1.50.
Reduce the costs of the shrimp and coconut milk as best you can…as the remaining ingredients are all very inexpensive. (Don’t pay more than $1 for a mango.)
Enough of this ingredient cost talk, let’s get to the good stuffs…
Shrimp Mango Curry
Yield – 4 to 6 servings
Prep Time – 5 minutes
Cook Time – Up to 20 minutes
1 Tbsp olive oil
1 bunch green onions
2 garlic cloves, crushed
1 15 oz can light coconut milk
1 1/2 Tbsp curry powder
1 tsp ground ginger
3/4 to 1 pound shrimp, with or without tails, cooked or raw
1 mango, peeled, seeded and diced
Salt and pepper to taste
1 cup brown rice, cooked
Cilantro for garnish
- In a large Dutch oven, heat the olive oil and saute the green onions and crushed garlic for 30 seconds to 1 minute. Stir in the coconut milk, curry powder and ginger.
- Drop the shrimp and diced mango into the sauce. Let cook for 3 to 5 minutes, or until shrimp have turned pink (if they were raw). Reduce heat to low and cook for 10 minutes, allowing flavors to marry.
- If you don’t plan to serve it right away, remove it from the heat and reheat, so the mangoes don’t overcook.
- Serve Shrimp Mango Curry over brown rice with cilantro garnish.