This bright and sunny dish will make you want to head for the islands. It combines the rich flavors of sweet potato and fresh coconut with sweetness of mango and the complexity of traditional Indian curry powder. It is simple, healthful, so full of great vitamins, healthy fats, and fiber! I hope you fall for this dish like we did! I forgot to take a picture of this one, but I can promise you it will add a nice cheery splash to your table as well!
- 2 T butter or sesame oil
- 1 1/2 yellow onion, diced
- 1 T garlic, minced
- 1 T ginger, minced
- 1 1/2 T madras curry powder
- 1 1/2 T garam masala curry powder
- 1 t cayenne pepper (or more)
- 2 c water
- 2 c Silk coconut milk
- 2 sweet and ripe mangos, seeded, peeled and diced
- 2 large sweet potatoes, peeled and diced
- 2 shallots, sliced very thin
- 1 1/2 # raw shrimp, in shell
- sea salt, to taste
- cilantro (optional additional garnish)
- toasted coconut (optional additional garnish)
Melt the butter or warm the sesame oil in a large saucepan over medium-low. Saute the onions for about 5 minutes, until soft. Add the garlic and ginger and cook for another 5 minutes. Add the coconut milk, water, cayenne, curry powder and cook for 5 minutes. Add the shrimp and cook for 5 minutes. Remove the shrimp and set aside. Stir in the sweet potatoes and mango and cook for 5-10 minutes uncovered. Cover about 75% of the pot with lid (leave enough open to release small amounts of steam) and cook for 10-15 minutes. Remove the lid again and cook until you achieve a nice thick consistency to the curry broth. Taste the curry broth and adjust for flavor. Add the shrimp and cook for 5 minutes.
While the curry is thickening, add a dash of sesame oil to a small saute pan and heat over medium. Add the sliced shallots and cook until they brown nicely. Remove from heat and set aside for garnishing.
Serve the curry over a toasted cumin/coconut rice and garnish with the shallots, toasted coconut, and/or cilantro. Enjoy this with a Fume Blanc or Meritage.