Shrimp Mango Curry with Coconut Milk

Shrimp Mango Curry with Coconut Milk: A Sweet and Spicy Tropical Delight

If you’re in the mood for a dish that’s both vibrant and comforting, look no further than Shrimp Mango Curry with Coconut Milk. This tantalizing curry combines the sweetness of ripe mangoes, the rich creaminess of coconut milk, and the succulent tenderness of shrimp, creating a dish that’s full of flavor and a perfect balance of sweet, savory, and spicy. Whether you’re a seasoned curry lover or new to this tropical fusion, this recipe is a must-try!

The combination of juicy mangoes with aromatic spices, tender shrimp, and a velvety coconut milk sauce is a culinary experience you won’t soon forget. Easy to make, this dish comes together in less than 30 minutes, making it an ideal choice for a weeknight dinner or a special meal to impress your guests.

Let’s dive into how to make this delightful Shrimp Mango Curry with Coconut Milk.

Why You’ll Love Shrimp Mango Curry with Coconut Milk

• Flavor Explosion: The sweet mango and savory shrimp are enhanced with the creamy richness of coconut milk and a hint of spice. Every bite offers layers of flavor that will keep you coming back for more.
• Tropical Fusion: The combination of mango and coconut milk gives this curry a tropical twist, making it feel like a sunny getaway in every spoonful.
• Quick and Easy: Ready in under 30 minutes, this dish is perfect for busy weeknights or last-minute dinner plans.
• Healthy and Wholesome: Packed with lean protein from the shrimp, fiber from the mango, and healthy fats from the coconut milk, this dish is as nutritious as it is delicious.
• Customizable: Whether you prefer your curry mild or spicy, you can adjust the heat level to suit your taste, making it perfect for any palate.

Ingredients for Shrimp Mango Curry with Coconut Milk

This recipe serves about 4 people and can easily be doubled for larger gatherings. Here’s what you’ll need:

For the Curry:

• 1 lb (450g) large shrimp, peeled and deveined (fresh or frozen)
• 2 ripe mangoes, peeled and chopped into cubes
• 1 tablespoon olive oil or coconut oil (for cooking)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated or finely chopped
• 1 red bell pepper, sliced (optional, for added color and crunch)
• 1 can (14 oz) coconut milk (full-fat for a richer texture)
• 1 tablespoon lime juice
• Salt and pepper to taste

For the Spice Mix:

• 1 tablespoon curry powder (mild or spicy, depending on your preference)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (adjust according to your spice tolerance)
• 1/2 teaspoon ground cinnamon (optional, for a hint of warmth)
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1 tablespoon brown sugar (optional, to balance the flavors with sweetness)

Garnishes:

• Fresh cilantro, chopped (for a burst of freshness)
• Lime wedges (for extra zing)

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