Sweet and Spicy Mango Chutney Shrimp Curry
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Once the coconut milk and mango chutney go in, this shrimp curry simmers for only five to seven minutes, not long enough for the shrimp to toughen.
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Lime juice and cilantro go on top, with rice or naan alongside.
Ingredients
Instructions
- 1
Finely dice 1 onion and roughly chop 10g cilantro, setting the cilantro aside for garnish.
- 2
Heat oil in a pan and saute the diced onion over medium-high heat for 7 to 8 minutes until golden.
Add 1 tbsp minced garlic and cook 1 more minute until fragrant.
- 3
Add 2 tbsp curry powder and fry in the oil for 1 minute.
The spices bloom in the oil and release a deep golden aromatic oil.
- 4
Add 300g cocktail shrimp and stir-fry for 2 minutes until the outside turns pink.
They do not need to be fully cooked at this stage.
- 5
Pour in 3 tbsp mango chutney and 200ml coconut milk.
Simmer over medium heat for 5 to 7 minutes until the sauce thickens and the shrimp are fully flavored.
- 6
Check that the shrimp are opaque through the center, stir in 1 tsp lime juice, and top with the reserved 10g cilantro.
Serve hot.
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