(post, Murielle Helgeson)
Menu du soir: Red shrimp, sweet potato and mango curry (adapted from Nigella Express) Rice I often say that the only store that I would really miss when/if I move back to France is Trader Joe. Tonight's dinner was almost exclusively coooked with its products, in about 30 minutes: frozen shrimp, cubed mango, coconut milk, coriander, cashew nuts, lime, organic basmati rice. OK, some ingredients are frozen. But it is a zero mess, super fast, really tasty curry anyway! 2 scallions chopped 1 lb shrimp 1 lb sweet potatoes cubed 2 cups mango cubes 14 oz coconut milk 1 tbsp red curry paste 1 tbsp fish sauce 1 lime juice Fry the scallions in a little bit of oil, add the curry paste and stir for 1 min. Add the coconut milk and fish sauce and bring to a boil. Add the cubes of sweet potato and cook, at medium/low temp. for about 20min. Add lime juice, shrimp and mango, and bring back to boil. Then simmer for a couple of minutes. Top with fresh coriander and cashew nuts. You can add more curry paste if you like it hot. But for my kids, I try not to make it too spicy, otherwise they complain. Sometimes I use chicken instead of shrimp and I add butternut squash and carrots. I love to make a large batch, as it makes great leftovers. Well, it is always hard in my family to have leftovers, but it is another story...