Coconut Curry Shrimp with Mango Salsa
A vibrant and flavorful Caribbean-inspired dish featuring succulent shrimp simmered in a creamy coconut curry sauce, topped with a refreshing mango salsa.
Ingredients
- about 450 g Shrimp (peeled and deveined)
- 1 can (13.5 oz) Coconut Milk
- 2 tbsp Red Curry Paste
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 1 medium Bell Pepper (diced)
- 1 large Mango (diced)
- 1/4 cup Red Onion (diced)
- 1/4 cup Cilantro (chopped)
- 2 tbsp Lime Juice
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 4 cups Cooked Rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large skillet or pot, sauté onion, garlic, and ginger over medium heat until softened (about 5 minutes).
- 2Stir in red curry paste and cook for 1 minute more.
- 3Add coconut milk and bell pepper. Bring to a simmer and cook for 5 minutes.
- 4Add shrimp and cook until pink and opaque, about 3-5 minutes.
- 5While shrimp is cooking, prepare the mango salsa by combining diced mango, red onion, cilantro, lime juice, salt, and pepper in a bowl.
- 6Serve the coconut curry shrimp over cooked rice, topped with the mango salsa.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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