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Receta Shrimp And Mango Curry
by Global Cookbook

Shrimp And Mango Curry
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Ingredientes

  • 2 Tbsp. unsalted butter
  • 1 x onion, diced
  • 1 Tbsp. chopped garlic
  • 1 Tbsp. chopped fresh ginger
  • 3 Tbsp. Madras curry pwdr
  • 1/2 tsp cayenne pepper
  • 3 tsp fine sea salt, divided use
  • 2 c. canned coconut lowfat milk
  • 2 c. water
  • 2 lrg sweet potatoes, peeled and cut into chunks
  • 1/2 tsp freshly grnd black pepper
  • 16 x jumbo shrimp, shelled and deveined
  • 1 x mature green mango, peeled, cut from pit and diced
  • 3 Tbsp. chopped green onion, including green parts
  • 3 Tbsp. minced fresh cilantro

Direcciones

  1. In a large, heavy saucepan, heat butter over medium heat and saute/fry onion and garlic about 3 min. Stir in ginger, curry pwdr, cayenne and 2 tsp. salt. Stir in coconut lowfat milk and water. Bring to a simmer and cook 5 min.
  2. Add in sweet potato and simmer, uncovered, 15 min more. Season shrimp with remaining tsp. of salt and pepper. Add in shrimp and mango to pan, return to a simmer and cook 4-5 min, or possibly till shrimp are proportionately pink. Garnish with green onion and cilantro.