Shrimp Curry

A wonderful succulent and savoury shrimp curry, great as a crêpe filling or served over rice.



Ingredients:

• olive oil for frying
  
• 1 garlic, peeled and diced
  
• 1 yellow onion, peeled and diced
  
• 2 inches ginger root, peeled and diced
  
• 2 tablespoons hot curry paste*
  
• 250 g carrots, julienned
  
• 250 g snow peas, sliced on the diagonal
  
• 2 cups coconut milk
  
• 1 mango, peeled, pitted and diced
  
• fresh cilantro leaves
  
• freshly squeezed juice of one lime
  
• 500 g shrimp**

Notes/Substitutions/etc.:

* I favour Patak's Madras curry paste, but there is a wide variety of excellent prepared curry pastes available for those of us without the time to prepare our own.

** If you are preparing the curry for use in crêpes or will be serving it to people who are squeamish about handling their food with their fingers, peel the shrimp and remove their tails before adding them to the curry.

Directions:

Stir fry onion, garlic and ginger in olive oil.


Add curry paste and mix well.

Add carrots and snow peas, continuing to stir fry until carrots soften slightly.


Add coconut milk and bring to a boil.


Reduce heat and simmer.

Add mango, chopped cilantro leaves and freshly squeezed lime juice.


Continue to simmer curry until flavours are well blended and the sauce has thickened.

Add shrimp during final few minutes of cooking and heat through.

This dish is best served fresh!