Mango Coconut Shrimp Curry with Rice 

Mango Coconut Shrimp Curry

Ingredients:

1 lb large shrimp, peeled and deveined

1 ripe mango, peeled, pitted, and diced

1 can (13.5 oz) coconut milk

1 red bell pepper, diced

1 onion, diced

2 cloves garlic, minced

2 tablespoons red curry paste

1 tablespoon vegetable oil

Cooked rice for serving

Instructions:

Heat vegetable oil in a large skillet or wok over medium-high heat.

Sauté the garlic, red curry paste, diced red bell pepper, and diced onion until fragrant and softened.

Pour in the coconut milk and bring the mixture to a simmer.

Add the diced mango and shrimp to the skillet and simmer until the shrimp are pink and cooked through.

Serve the mango coconut shrimp curry over cooked rice.