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Sweet and Spicy Shrimp and Mango Stir-Fry

MAKES 4 TO 6 SERVINGS
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Ingredients Method

Ingredients
  

  • 1 13.5-ounce can unsweetened coconut milk
  • 2 tablespoons green curry paste
  • 2 cloves garlic grated
  • ½ teaspoon ground ginger
  • ½ teaspoon crushed red pepper
  • 2 tablespoons vegetable oil
  • 2 pounds 13- to 15-count large fresh shrimp, peeled and deveined
  • ½ teaspoon kosher salt
  • ½ medium red bell pepper cut into strips
  • ½ medium orange bell pepper cut into strips
  • ¼ medium red onion cut into thin wedges
  • 1 6-ounce package snow peas, trimmed
  • 2 cups chopped fresh mango about 3 medium mangoes
  • ½ cup sliced green onions
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons fresh lime juice
  • 1½ cups jasmine rice cooked according to package directions and served hot
  • Garnish: fresh basil fresh mint, lime slices

Method
 

  1. In a medium bowl, whisk together coconut milk, curry, garlic, ginger, red pepper; set aside.
  2. In a large skillet, heat oil over medium-high heat. Add shrimp in batches and cook until pink and firm; remove and set aside.
  3. In same skillet, add salt, bell peppers, onion, and snow peas; stir-fry until tender, 2 to 3 minutes. Return shrimp to pan and add mango and green onions; cook until heated through. Add coconut milk mixture, tossing to coat; cook until heated through, about 2 to 3 minutes. Remove from heat and add basil, cilantro, mint, and lime juice. Serve over hot rice. Garnish with basil, mint, and lime, if desired.