This delightful mango shrimp curry combines the sweetness of mango with the rich creaminess of coconut milk. It's a quick and easy dish that brings a burst of tropical flavors to your dinner table. Perfect for a weeknight meal or a special occasion, this curry is sure to impress.
Some ingredients in this recipe might not be commonly found in every household. Coconut milk is a key component that adds a creamy texture and rich flavor to the curry. Mango should be ripe and sweet to balance the spices. Make sure to pick up fresh shrimp from the seafood section, and check the spice aisle for curry powder.
Ingredients For 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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes
How To Store / Freeze This Dish
- 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.
How To Reheat Leftovers
Stovetop Method:
- Place a skillet over medium heat.
- Add a splash of coconut milk or olive oil to prevent sticking.
- Add the leftover mango shrimp curry to the skillet.
- Stir occasionally until heated through, about 5-7 minutes.
- Ensure the shrimp is heated evenly without overcooking.
Microwave Method:
- Transfer the mango shrimp curry to a microwave-safe dish.
- Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
- Heat on medium power for 2-3 minutes.
- Stir the curry halfway through to ensure even heating.
- Continue heating in 1-minute intervals if needed, until hot.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Transfer the mango shrimp curry to an oven-safe dish.
- Cover with aluminum foil to retain moisture.
- Bake for 15-20 minutes, or until heated through.
- Stir halfway through to ensure even heating.
Double Boiler Method:
- Fill a pot with water and bring to a simmer.
- Place a heatproof bowl over the pot, ensuring it doesn’t touch the water.
- Add the mango shrimp curry to the bowl.
- Stir occasionally until heated through, about 10-15 minutes.
- This method helps to gently reheat without overcooking the shrimp.
Best Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Mango Shrimp Curry Recipe
Ingredients
Main Ingredients
- 1 lb Shrimp, peeled and deveined
- 1 cup Mango, diced
- 1 cup Coconut milk
- 1 tablespoon Curry powder
- 1 teaspoon Ginger, minced
- 1 teaspoon Garlic, minced
- 1 tablespoon Olive oil
- to taste Salt
- to taste Pepper
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and ginger, sauté until fragrant.
- Add curry powder and stir for a minute.
- Pour in coconut milk, bring to a simmer.
- Add shrimp and cook until pink and opaque.
- Stir in diced mango, cook for another 2-3 minutes.
- Season with salt and pepper to taste. Serve hot.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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