Coconut Shrimp Curry with Mango

This coconut mango shrimp curry is bursting with texture and flavor that's sure to please, and it's easy to prepare!

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 393 Calories

Ingredients

• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 3 tablespoons tomato paste
• 2 cups cooked rice
• 1 (1 inch) piece fresh ginger, grated
• 1 medium sweet potato, cubed
• 10 ounces uncooked medium shrimp, peeled and deveined
• 1 (5 ounce) container plain yogurt
• 1 mango, cubed
• 2 cups cauliflower, or more to taste
• 0.75 cup coconut milk
• 0.125 teaspoon cayenne pepper
• 2.5 tablespoons curry powder

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Place sweet potato on a greased baking sheet.

Step 2

Bake in the preheated oven until fork-tender, about 30 minutes.

Step 3

Meanwhile, cook shrimp in boiling water until pink, about 5 minutes.

Step 4

Stir coconut milk, yogurt, tomato paste, curry powder, garlic, ginger, and cayenne together in a large skillet. Bring to a boil and then turn heat to low and add red bell pepper, mango, and cauliflower. Add sweet potato once done. Simmer for at least 20 minutes.

Step 5

Serve curry over cooked rice.