Thai Shrimp in Curried Coconut Sauce

Name: Thai Shrimp in Curried Coconut Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 (13 1/2 ounce) 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

(5)

Recipe by evelynathens

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

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READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

(13 1/2 ounce) 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

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.
Serve this soup-like curry in shallow bowls with steamed jasmine rice on the side.

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