Shrimp Curry with Mango

Ingredients

• 1 Shallot
• 2 Garlic cloves
• 1 piece fresh ginger (ca. 3 cm)
• 600 g giant shrimp
• 2 tbsp Coconut oil
• 0.5 tsp brown mustard seeds
• 1 tbsp Yellow curry paste
• 250 ml fish stock
• 150 ml coconut milk
• Salt
• 3 kaffir lime leaves
• 3 dried chili peppers (to taste)
• 1 ripe Mango

Instructions

1. 1.

   Peel and chop the shallot and garlic. Peel and finely mince the ginger. Peel the shrimp, leaving the tail segment attached. Remove the vein, rinse the shrimp, and drain.

2. 2.

   Heat coconut oil in a pan and sauté mustard seeds, shallots, garlic, and ginger. Add curry paste, cook briefly, then pour in fish stock and coconut milk; season with salt as needed.

3. 3.

   Add kaffir lime leaves and chili peppers to the sauce, add shrimp, cover and simmer gently for about 5 minutes.

4. 4.

   Peel mango, remove flesh from pit, cut into bite-sized pieces, and add to curry. Cook together for another 2 minutes.

5. 5.

   Taste and serve.