Ingredients

The following ingredients have 4 Servings
  • 1 lb of raw jumbo shrimp (peeled and deveined)
  • 1 lb of sweet potatoes (peeled and cut into 1 1/2-inch cubes)
  • 1 large ripen mango (peeled, pitted and cut the flesh into 1 1/2-inch cubes)
  • 1 cup chicken stock
  • 1 cup coconut milk
  • 2 Tbsp of store-bought Thai red curry paste (more if you want it spicier)
  • 1 Tbsp of fish sauce (or more to taste)
  • Juice of 1 lime
  • Small bunch of cilantro leaves (finely chopped)
  • 1 Tbsp of cooking oil

Instruction

  • Preheat 1 Tbsp of cooking oil in a medium to large pot. Stir in the curry paste and stir fry for about 5 minutes
  • Add in the chicken stock and coconut milk and bring to a boil. Add in the sweet potatoes and bring back to boil and lower the heat to let it simmer and cook the sweet potatoes until tender but not mushy
  • Tip in the shrimp, mango, fish sauce, and squeeze the lime juice in. Bring it back to a boil. Have a taste and add more fish sauce if needed
  • When ready to serve, garnish with cilantro leaves