Coconut Shrimp Curry with Mango recipe
All Recipes Seafood Shellfish Shrimp
Ingredients
- 1 medium sweet potato, cubed 10 ounces uncooked medium shrimp, peeled and deveined ¾ cup coconut milk 1 (5 ounce) container plain yogurt 3 tablespoons tomato paste 2 ½ tablespoons curry powder 2 cloves garlic, minced 1 (1 inch) piece fresh ginger, grated ⅛ teaspoon cayenne pepper 1 red bell pepper, chopped 1 mango, cubed 2 cups cauliflower, or more to taste 2 cups cooked rice
Nutrition Info
- 392.9 caloriescarbohydrate: 56 gcholesterol: 108.4 mgfat: 11.3 gfiber: 7.2 gprotein: 19.8 gsaturatedFat: 8.8 gservingSize: -sodium: 300.3 mgsugar: 16.6 gtransFat: : -unsaturatedFat: : -
Directions Coconut Shrimp Curry with Mango
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Place sweet potato on a greased baking sheet.
Bake in the preheated oven until fork-tender, about 30 minutes.
Meanwhile, cook shrimp in boiling water until pink, about 5 minutes.
Stir coconut milk, yogurt, tomato paste, curry powder, garlic, ginger, and cayenne together in a large skillet. Bring to a boil and then turn heat to low and add red bell pepper, mango, and cauliflower. Add sweet potato once done. Simmer for at least 20 minutes.
Serve curry over cooked rice.