Category: Main Servings: 3 Prep Time: 5 mins. Cook Time: 20-25 mins
(The whole package serves 6)
Ingredients:
· ½ cup coconut cream (the thick layer at the top of a carton of coconut milk)
· 1 tablespoon coconut oil or vegetable oil (optional)
· 1 tablespoon red curry powder (comes with SUYL meal kit) You can add more to taste
· ½ cup coconut milk (remainder of the carton)
· 1-2 tablespoons palm sugar (comes with SUYL meal kit)
· 1-2 tablespoons of fish sauce (1 teaspoon salt for vegan version)
· 1 cup 1-inch-cubed fresh or canned mango
· ½ cup cherry tomatoes
· 6 oz (about 1 cup) shrimps (Add more if needed)
- 1 cup tempura flour or rice flour if vegan
· ½ cup of Thai basil or regular sweet basil leaves (optional)
· Kaffir lime leaves and dried basil (comes with SUYL meal kit)
Directions:
1. In a 2qt saucepan, fry the battered shrimp in hot vegetable oil over medium-high heat. Wait until golden brown, then remove and set aside.
2. In a 2 qt saucepan, combine the coconut cream, vegetable oil (optional) and red curry powder over medium high heat and stir until the sauce is fragrant and the coconut fat separates. (about 2 minutes)
3. Add the remaining coconut milk, palm sugar, fish sauce (or soy sauce if vegan) mangoes, tomatoes, and bring to a gentle boil. Lower the heat to a simmer and cook for 3 minutes.
4. Taste the curry and then season with the fish sauce or sugar if needed.
5. Once the seasoning is good, remove from the heat, sprinkle the basil and red chilies for garnish
6. Top with fried shrimps or protein of your choice then serve with jasmine rice.