Shrimp Mango Curry
A quick and easy Dutch oven meal for weeknight dinners!
Servings - 4 servings
Ingredients
- 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
- 1 lb 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
Instructions
- 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.