Shrimp reeks expensive. And it certainly can be expensive.
But it doesnâ€™t have to be. Shrimp can be bought in a number of different varietiesâ€¦cooked, raw, fresh, frozen, tailless, by count, from mini to jumbo prawn.Â Itâ€™s often on unadvertised sales, and can be found for less at â€œnon-chainâ€ grocery stores.
The next most expensive ingredient in many curries is the coconut milk. But donâ€™t fret, itâ€™s not uncommon for brand name coupons to be in circulation for coconut milk. And itâ€™s not uncommon to see store brand cans for less than $1.50.
Reduce the costs of the shrimp and coconut milk as best you canâ€¦as the remaining ingredients are all very inexpensive. (Donâ€™t pay more than $1 for a mango.)
- 1 Tbsp olive oil
- 1 bunch green onions
- 2 garlic cloves, crushed
- 15 oz can light coconut milk
- 1 1/2 Tbsp curry powder
- 1 tsp ground ginger
- 3/4 to 1 pound shrimp, with or without tails, cooked or raw
- 1 mango, peeled, seeded and diced
- Salt and pepper to taste
- 1 cup brown rice, cooked
- Cilantro for garnish
- In a large Dutch oven, heat the olive oil and saute the green onions and crushed garlic for 30 seconds to 1 minute.
- Stir in the coconut milk, curry powder and ginger.Drop the shrimp and diced mango into the sauce. Let cook for 3 to 5 minutes, or until shrimp have turned pink (if they were raw).
- Reduce heat to low and cook for 10 minutes, allowing flavors to marry.
- If you dont plan to serve it right away, remove it from the heat and reheat, so the mangoes dont overcook.
- Serve Shrimp Mango Curry over brown rice with cilantro garnish.