Thai Shrimp in Curried Coconut Sauce

The Runner-Up recipe of 2000, in the San Francisco Chronicle, from Tim Hanni.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 (13 1/2ounce) can coconut milk
• 1⁄2 teaspoon Thai red curry paste
• 1  garlic clove, finely chopped
• 1  tablespoon  finely grated fresh ginger
• 3  tablespoons nam pla (Thai fish sauce)
• 2  limes
• 1  lb shrimp, peeled and deveined or 1  lb scallops
• 1  cup  cubed cubed ripe mango (such as a Manila or Champagne mango)
• 1⁄3 cup  finely chopped cilantro
• 1  teaspoon  unseasoned rice vinegar

Directions

1. Combine the coconut milk, curry paste, garlic, ginger, 2 tablespoons of the nam pla and the juice of 1 lime in a saucepan. Cook over medium heat for about 5 minutes. Add the shrimp and simmer for 5 minutes, until they turn pink and are cooked through. Add the mango and cilantro. Stir in the remaining 1 tablespoon nam pla, the juice of the second lime and the rice vinegar.
2. Serve this soup-like curry in shallow bowls with steamed jasmine rice on the side.