Sunday, March 2, 2008

Red Shrimp and Mango Curry

I've been running a low on cooking inspiration lately, so I thought I'd seek out some new cookbooks. I picked up Nigella Lawson's new Nigella Express cookbook and have been very happy with it. It's perfect for tasty, healthy, quick meals you don't mind making even when it's been a long day, your hungry, exhausted and desperate for dinner. Now. Tonight's experiment was red shrimp and mango curry - I didn't have Thai red curry on hand, but had another curry paste and plenty of red curry powder and it turned out fairly well. It's probably better with the real deal but this was fun and tasty.

one day, the kitchen lighting will be as good as the food made in it...

Red Shrimp and Mango Curry

adapted from Nigella Express

1 scallion, finely sliced
1 tsp olive oil
1 1/2 Tbs curry paste
1 13.5 oz Lite coconut milk
1 c organic chicken stock
2 tsp fish sauce
2 1/2 c sweet potato, cubed
7 oz shrimp
1 c mango
1 tsp lime juice
3-4 Tbs chopped fresh cilantro

Fry the scallion in the oil for a minute then add teh curry paste
Whisk in the coconut milk, stock and fish sauce and bring to a boil. Tip in the sweet potato and simmer partially covered for about 15 minutes until tender. Tumble shrimp into pot and let the sauce come to a boil. Add mango and lime juice and cook for another minute or so until the shrimp are cooked through. Sprinkle with chopped cilantro and serve over plain rice.

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