Thai Red Curry With Shrimp And Mango Recipe

INGREDIENTS:

  • 1 (14 fluid oz) can coconut milk (Do not shake!)
  • 2 tablespoons red curry paste
  • 1 cup low-sodium vegetable stock
  • 1 large sweet potato, diced into ½ inch cubes
  • 8 oz. raw shrimp, peeled and de-veined
  • 2 mangoes, peeled, pitted and diced
  • 1 teaspoon fish sauce
  • 1 teaspoon palm sugar (or brown sugar)
  • 1 cup Thai basil leaves
  • 3 kaffir lime leaves, bruised
  • 1 cup jasmine rice, prepared according to package directions

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