there was a time when i had become obsessed with thai food. i was eating curry every night. red curry. yellow curry. panang curry. to change things up, i looked up a recipe on cookstr. it was one from nigela lawson. and it turned out delicious! even chubs enjoyed the extreme heat! although i think its only because of the extra large shrimp (that were accidentally cooked to perfection) , the sweet potato and mango chunks that teased you with their sweetness.
1 scallion, finely sliced
1 tablespoon garlic or chile oil
2 tablespoons red Thai curry paste (or according to taste)
1 14-oz can coconut milk
1 cup chicken stock
2 teaspoons fish sauce
12 oz/2½ cups butternut squash and sweet potato cubes
7 oz (2 cups) shrimp
1 cup mango cubes
1 teaspoon lime juice
3–4 tablespoons chopped fresh cilantro
Fry the sliced scallion in the oil for a minute, then add the curry paste.
Whisk in the coconut milk, stock, and fish sauce and bring to a boil.
Tip in the butternut squash and sweet potato cubes and simmer, partially covered, for about 15 minutes or until tender.
Drain the shrimp under running water and tumble them into the pan, letting the sauce come back to a boil. When it does, add the diced mango and lime juice and cook for another minute or so until the shrimp are cooked through.
Sprinkle with the chopped cilantro as you serve over plain rice.