Serve Indian curry this evening. Add rice or another Indian side dish.
Serves 4
INGREDIENTS
- 1 large organic baking potato, chopped into 1/2-inch (1,25 cm) pieces
- 1 Tbs. (15 ml) olive oil
- 2 Tbs. (30 ml) curry powder
- 1/2 cup (12o ml) thinly sliced onion
- 1 1/2 pounds (675 g) large shrimp, shelled and deveined
- 1 green organic bell pepper, cored, seeded and cut into thin strips
- 1 mango, cut into thin strips
- 1 cup (240 ml) light coconut milk
- 2 Tbs. (30 ml) fish sauce
- 1/2 tsp. (2,5 ml) sriracha (found in grocery stores' Asian section)
- 1 tsp. (5 ml) organic sugar
- 1/3 cup (80 ml) chopped fresh basil
PREPARATION
1. Sprinkle potato pieces with 1 Tbs. (15 ml) water; microwave, covered, until fork-tender, 3 minutes.
2. Heat oil and curry powder in a large skillet over medium heat.
3. Add onion; cook until soft, 3 to 4 minutes.
4. Push onion to side of skillet. Add shrimp; cook 2 minutes per side.
5. Stir in potatoes and bell pepper; cook until pepper softens, 1 to 2 minutes.
6. Add mango, coconut milk, fish sauce, sriracha and sugar. Simmer 2 minutes.
7. Remove from heat; add basil.
