# What you'll need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Produce
02 - 2 ripe mangoes, peeled, pitted, and diced
03 - 1 medium red bell pepper, sliced
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 2 tablespoons fresh cilantro, chopped, plus more for garnish
08 - 1 lime, cut into wedges
→ Sauce & Spices
09 - 2 tablespoons olive oil
10 - 1 tablespoon curry powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon red chili flakes, optional
13 - 1 can (13.5 fluid ounces) coconut milk
14 - 1 tablespoon fish sauce, or soy sauce if preferred
15 - 1 teaspoon sugar
16 - Salt, to taste
17 - Black pepper, to taste
→ To Serve
18 - Steamed jasmine rice or basmati rice
# Method:
01 - Pat shrimp dry with paper towels and season lightly with salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shrimp and cook for 2 minutes per side until opaque and pink. Transfer shrimp to a plate and set aside.
03 - Add remaining tablespoon olive oil to the same skillet. Sauté red onion, red bell pepper, garlic, and grated fresh ginger for 3 to 4 minutes until aromatic and slightly softened.
04 - Mix in curry powder, cumin, and red chili flakes. Stir and cook for about 1 minute until fragrant.
05 - Pour in the coconut milk, fish sauce, and sugar. Stir well and bring mixture to a gentle simmer.
06 - Add diced mango to the skillet. Cook for 3 to 4 minutes until mango is softened and flavors infuse.
07 - Return cooked shrimp to the pan. Simmer for 2 to 3 minutes until shrimp are cooked through and sauce thickens slightly.
08 - Stir in chopped cilantro and adjust seasoning with additional salt and a squeeze of lime juice to taste.
09 - Spoon curry over steamed rice and garnish with extra cilantro and lime wedges.
