Shrimp and Mango Curry

A light, bright coconut-based curry, flavored with coriander, turmeric, cumin and lime. Serve with brown or white basmati rice. Try our Caramelized Butternut Squash recipe (in our Easter Dishes blog post) for a perfect, quick accompaniment!

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Serves: 2 Prep & Cooking Time: 25 minutes

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Ingredients

• 1 cup Jyoti Basmati Supreme Rice

• 1 Tbsp canola oil

• 1 large onion, finely chopped

• 1 inch piece ginger, peeled and chopped

• 3 garlic cloves, sliced

• 1 lemongrass stalk (woody, fibrous part cut off),sliced in half lengthwise

• ½-1 red chilli , deseeded and finely chopped (depending on heat tolerance)

• 1 tsp turmeric

• 1.5 tsp ground cumin

• 1 tsp ground coriander

• 1.5 cups Pinwheel Mango Chunks (frozen)

• .5 lb. Pinwheel Local Chopped Spinach

• .75 cup chicken or vegetable stock

• .5 cup low-fat coconut milk

• 1.25 lbs raw jumbo shrimp, peeled & deveined

• 2 tsps soy sauce

• juice 1 lime

• salt & pepper (as needed)

• 2 Tbsp finely chopped coriander

Instructions

1. Cook the rice following package instructions. Keep warm.

2. Heat the oil in a wok or large non-stick frying pan over medium heat. Add the onion and cook for 2 mins until soft but not coloured. Add the ginger, garlic, lemongrass, chilli and spices, and cook for 3 more mins.

3. Stir in the mango chunks , then add the spinach and stock and coconut milk. Stir gently to combine, slowly bring to the boil, then reduce to a simmer for a few mins until mango is cooked through.

4. Add the shrimp and stir. Once the shrimp are cooked through (about 3 mins), remove the lemongrass and discard. Add the tamari, lime juice and coriander, and stir well. Just before serving, check the seasoning, adding more lime juice, soy sauce, or salt & pepper, if needed. Serve over the rice.

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