Coconut Curried Shrimp

Mmmmmmmmmmm..... that is basically how I would describe this dish. If you love hot curries you might like this one.

With all the pre-made curry pastes out there, curries are so easy to make. For this particular one I desired a tropical flavor to compliment the hot curry paste, so I added organic mangos, which gave it a nice fresh flavor. If you are not a shrimp lover, you can substitute for chicken which might even work better as green curries compliment chicken and beef the best, with organge curries complimenting shrimp more.

1 lbs large deshelled uncooked shrimp
1 T sesame oil
1 T fresh ginger, minced
2 cloves garlic, minced
1/2 red pepper chopped
1/2 zuchinni chopped
3/4 mango cubed
2 T green curry paste (red curry paste if you like it milder)
1 can low fat coconut milk
2 cups steamed brown rice or jasmine

In a large skillet over med-high heat add the sesame oil, ginger and garlic and cook for 2-3 mins. Add the shrimp and cook just until slightly pink, but not cooked right through. Remove shrimp from skillet and set aside.

In the same skillet add the zuchinni, pepper and curry paste. Cook for 3-4 mins. Add the coconut milk. Once coconut mild is heated through add the shrimp and cook until done, bout 5-7 min. Add the mangos just before the shrimp is done allowing it to cook for 2-3 min (do not want it over done and mushy).

Once heated through, remove from heat and serve over a bed of rice.

Makes 2-3 servings.