Indian flavors inspired this dish, which combines the
sweetness of mango with the complexity of curry powder.
In a large heavy saucepan, melt the butter over medium heat
and sauté the onions and garlic until aromatic, about 3 minutes.
Stir in the ginger, curry powder, cayenne, and the 2 teaspoons
salt. Stir in coconut milk and water. Bring to a simmer and
cook for 5 minutes.
Add the sweet potato and simmer, uncovered, for 15 minutes.
Season the shrimp with the 1 teaspoon salt and pepper. Add
the shrimp and mango to the pan, return to a simmer and cook
for 4 to 5 minutes, or until the shrimp are evenly pink. Serve
garnished with green onion and cilantro.
The Great Mango Book
by Allen Susser,
Greg Schneider (Photographer)
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"Reprinted with permission from The Great Mango Book
by Allen Susser. Copyright © 2001, Ten Speed Press, Berkeley,