Mango Shrimp Curry Recipe

Shrimp: Fresh, peeled, and deveined shrimp are the main protein in this dish.

Mango: Diced ripe mango adds sweetness and a tropical flair.

Coconut milk: Provides a creamy base for the curry.

Curry powder: A blend of spices that gives the dish its distinctive flavor.

Ginger: Minced ginger adds a warm, spicy note.

Garlic: Minced garlic enhances the overall flavor.

Olive oil: Used for sautéing the garlic and ginger.

Salt: Season to taste.

Pepper: Adds a bit of heat and seasoning.

When sautéing the garlic and ginger, make sure to keep the heat at medium to avoid burning them. Burnt garlic can impart a bitter taste to your curry. Stir constantly and watch closely until they become fragrant and slightly golden before adding the curry powder. This will ensure that the flavors are well-developed and balanced.

• shrimp - Substitute with chicken breast: Chicken breast can provide a similar protein content and texture when cooked, making it a good alternative for those who do not consume seafood.

• mango - Substitute with pineapple: Pineapple offers a similar sweetness and tropical flavor, which complements the curry spices well.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a bit of coconut extract can mimic the creamy texture and subtle coconut flavor of coconut milk.

• curry powder - Substitute with garam masala: Garam masala provides a complex blend of spices that can offer a similar depth of flavor to curry powder.

• ginger - Substitute with ground ginger: Ground ginger can provide the same warm, spicy notes as fresh ginger, though it is more concentrated, so use less.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of minced garlic, though it is more concentrated, so use less.

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor that complements the other ingredients in the curry.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the curry.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, which can elevate the flavors in the curry.

• Allow the mango shrimp curry to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Transfer the cooled curry into airtight containers. Glass containers are preferable as they do not retain odors and are microwave-safe.
• For short-term storage, place the containers in the refrigerator. The curry will stay fresh for up to 3 days.
• For longer storage, consider freezing. Portion the curry into freezer-safe bags or containers, leaving some space at the top for expansion.
• Label the containers with the date of preparation. This helps you keep track of freshness and ensures you consume it within a safe timeframe.
• When ready to reheat, thaw the frozen curry in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the curry on the stovetop over medium heat, stirring occasionally to ensure even heating. Add a splash of coconut milk if the curry appears too thick.
• Alternatively, you can reheat in the microwave. Use a microwave-safe dish, cover it loosely, and heat in short intervals, stirring in between to distribute the heat evenly.
• Avoid refreezing previously frozen curry. This can compromise the quality and safety of the dish.
• Serve the reheated mango shrimp curry with freshly cooked rice or naan for the best experience.

• Stovetop Method:

  1. Place a skillet over medium heat.
  2. Add a splash of coconut milk or olive oil to prevent sticking.
  3. Add the leftover mango shrimp curry to the skillet.
  4. Stir occasionally until heated through, about 5-7 minutes.
  5. Ensure the shrimp is heated evenly without overcooking.

• Microwave Method:

  1. Transfer the mango shrimp curry to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the curry halfway through to ensure even heating.
  5. Continue heating in 1-minute intervals if needed, until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the mango shrimp curry to an oven-safe dish.
  3. Cover with aluminum foil to retain moisture.
  4. Bake for 15-20 minutes, or until heated through.
  5. Stir halfway through to ensure even heating.

• Double Boiler Method:

  1. Fill a pot with water and bring to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn’t touch the water.
  3. Add the mango shrimp curry to the bowl.
  4. Stir occasionally until heated through, about 10-15 minutes.
  5. This method helps to gently reheat without overcooking the shrimp.

• Large skillet: A wide, flat-bottomed pan used for sautéing the garlic, ginger, and shrimp, and for simmering the curry.

• Wooden spoon: Ideal for stirring the ingredients without scratching the skillet.

• Measuring spoons: Essential for accurately measuring the curry powder, ginger, and garlic.

• Measuring cup: Used to measure the coconut milk and diced mango.

• Chef's knife: Perfect for mincing the garlic and ginger, and for dicing the mango.

• Cutting board: A safe surface for chopping and dicing ingredients.

• Mixing bowl: Handy for holding the peeled and deveined shrimp before adding them to the skillet.

• Tongs: Useful for turning and handling the shrimp while they cook.

• Serving dish: For presenting the finished mango shrimp curry.

• Spatula: Helpful for scraping down the sides of the skillet and ensuring all ingredients are well mixed.

Prep ingredients in advance: Peel and devein the shrimp and dice the mango ahead of time to streamline the cooking process.

Use pre-minced garlic and ginger: Save time by using store-bought minced garlic and ginger.

Measure spices beforehand: Measure out the curry powder, salt, and pepper before you start cooking to keep things moving smoothly.

Cook in batches: If you have a small skillet, cook the shrimp in batches to ensure even cooking and avoid overcrowding.