Shrimp and Mango Curry
Denver Post Posted to clipping-cooking by Jamie R.
This vibrant dish is enlivened by sweet bursts of mango. To
make basil chiffonade, stack several leaves, roll them up
lengthwise into a bundle and slice thinly across. From "The
New Mayo Clinic Cookbook," this recipe serves 4.
2 tablespoons olive oil 1 1/2 shallots, minced 2 tablespoons
peeled and finely chopped fresh ginger 3 cloves garlic,
minced 1 tomato, peeled and seeded, then diced 1 1/2
teaspoons curry powder
1/4 teaspoon ground coriander 1 cup chicken or
vegetable stock
2/2 cup light coconut milk 1 stalk lemongrass, tender
bottom 4 inches only, quartered lengthwise 1 1/4 pound
large shrimp (prawns), peeled and deveined 1 teaspoon
ground turmeric 2 tablespoons dry white wine 1 cup
shelled edamame
3/2 cup diced mango
4/2 teaspoon salt 2 tablespoons fresh basil chiffonade
In a saucepan, heat 1 tablespoon olive oil over medium heat.
Add shallots, ginger and garlic and saute until fragrant,
about 3 minutes. Add tomato, curry powder and coriander and
simmer until tomato begins to soften, about 1 minute. Add
stock, coconut milk and lemongrass. Raise heat to high and
bring to a boil, then reduce the heat to medium-low and
simmer for 3 minutes to allow the flavors to blend. Remove
from heat. In a nonstick saute pan, heat remaining 1
tablespoon olive oil over medium-high heat. Add shrimp,
sprinkle with the turmeric, and cook for about 3 minutes.
Turn shrimp and cook until pink and opaque throughout, about
2 minutes longer. Transfer to a bowl and keep warm. Add wine
and deglaze pan, stirring with a wooden spoon to scrape up
any browned bits. Add curry sauce to the pan, raise heat to
high, and bring to boil. Reduce heat to medium, add edamame,
and cook until edamame are tender-crisp, about 3 minutes.
Return shrimp to the pan and cook for 1 minute. Remove from
heat. Add mango and salt and stir to combine. Discard the
lemongrass. Divide the curry among warmed individual plates
and garnish with basil.
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