Description
This curry is absolutely delicious! I serve this to guests often and it’s always a big hit. It’s a mixture of veggies and shrimp in a coconut sauce, over steamed rice, served with fresh mangos on top.
Ingredients
- 25 each uncooked medium shrimp, peeled and deveined
- ½ onion, sliced
- 1 tablespoon crushed garlic
- 1 small jalapeno, chopped, or to taste
- 1 cup broccoli florets
- ½ cup sugar snap peas, or to taste
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- 3 medium mushrooms, chopped
- 1 (14 ounce) can coconut milk
- ½ teaspoon chile paste
- ½ lime, juiced
- 1 pinch salt and ground black pepper to taste
- 4 cups steamed white rice
- 1 mango, chopped, or more to taste
- 1 lime, cut into wedges
Instructions
- Heat a large pan or wok over medium heat. Add shrimp and cook until bright pink and opaque
- about 5 minutes. Stir in onion
- garlic
- and jalapeno. Cook and stir to blend flavors
- about 2 minutes. Add broccoli
- snap peas
- bell peppers
- and mushrooms. Add coconut milk
- chile paste
- lime juice
- salt
- and pepper; reduce heat and simmer for 10 to 15 minutes.
- Place 1 cup steamed rice onto each plate and pour desired amount of shrimp
- vegetables
- and sauce over rice. Add chopped fresh mango on top. Serve with lime wedges.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 4