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(post, Murielle Helgeson)

Menu du soir:
Red shrimp, sweet potato and mango curry (adapted from Nigella Express)

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...