Red Shrimp and Mango Curry

1. 1

   Fry the sliced scallion in the oil for a minute, then add the curry paste.

2. 2

   Whisk in the coconut milk, stock, and fish sauce and bring to a boil.

3. 3

   Tip in the butternut squash and sweet potato cubes and simmer, partially covered, for about 15 minutes or until tender.

4. 4

   Drain the shrimp under running water to remove excess ice and tumble them into the pan, letting the sauce come back to a boil.

5. 5

   When it does, add the diced mango and lime juice and cook for another minute or so until the shrimp are cooked through.

6. 6

   Sprinkle with the chopped cilantro as you serve over plain rice or wide rice noodles, or even both.

* Per serving · 4 servings · Values may vary.

No additional tips available.