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**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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