Best Mango Shrimp Curry Recipes

COCONUT SHRIMP CURRY WITH MANGO

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place sweet potato on a greased baking sheet.
• Bake in the preheated oven until fork-tender, about 30 minutes.
• Meanwhile, cook shrimp in boiling water until pink, about 5 minutes.
• Stir coconut milk, yogurt, tomato paste, curry powder, garlic, ginger, and cayenne together in a large skillet. Bring to a boil and then turn heat to low and add red bell pepper, mango, and cauliflower. Add sweet potato once done. Simmer for at least 20 minutes.
• Serve curry over cooked rice.

MANGO-CURRY SHRIMP SALAD IN WONTON CUPS

Steps:

• Preheat oven to 325°F. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
• Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
• Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.
• *Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.

THAI COCONUT SHRIMP CURRY WITH MANGO

Steps:

• In a large nonreactive skillet, heat the oil over medium heat. Add the chopped onion and mushrooms and cook, stirring often, until the onion is tender and the mushrooms are beginning to brown, about 6 minutes. Add the garlic and bell pepper strips and cook until the garlic is fragrant, about 45 seconds. Stir in the coconut milk, chicken broth, red curry paste, fish sauce and brown sugar; bring to a simmer and cook for about 5 minutes. Stir the shrimp into the coconut sauce and simmer for 2 to 3 minutes, turning the shrimp over if they are cooking unevenly. Stir in the mango, scallions, cilantro and basil and serve over hot rice.

MANGO-GINGER-CURRY SOUP WITH SHRIMP

Steps:

• Pulse mangoes, shallots, garlic, ginger, curry powder and salt in a food processor until pureed. Add coconut milk; pulse until well combined. Transfer mango mixture to a bowl; stir in coconut water and lime juice. (Thin with tap water if desired.) Cover and chill until cold, 1 hour. Divide among 4 bowls; garnish with shrimp and cilantro before serving.

MANGO-CURRY SHRIMP SALAD IN WONTON CUPS

Steps:

• Preheat oven to 325°F
• Place wonton squares on work surface; brush lightly with oil.
• Press each into miniature muffin cup, oiled side down.
• Bake until wonton cups are golden brown, about 10 minutes.
• Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
• Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.
• Stir in shrimp.
• Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
• Place wonton cups on serving platter.
• Spoon 1 teaspoon shrimp salad into each cup.
• Garnish with cilantro leaves.

MANGO-CURRY SHRIMP SALAD IN WONTON CUPS

Steps:

• 1. Preheat oven to 325°F.
• 2. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down.
• 3. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
• 4. Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.
• 5. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
• 6. Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.

MANGO CHUTNEY CHICKEN & SHRIMP CURRY

Steps:

• In a large skillet add the olive oil. Cook the chicken for about 5 minutes. Remove to a plate and set aside. Add the shallots and garlic to the pan. Cook about 3 minutes then stir in the curry powder
• Stir in the mango chutney, chicken stock and heavy cream and stir to combine. Add the chicken back and cook until the sauce is warm and chicken is cooked through.
• Add the shrimp and cook 2 minutes until shrimp is pink. Place in two bowls and garnish with cilantro.

MANGO SHRIMP CURRY

Steps:

• In food processor, pulse onion, garlic and chilies. Add 1/2 cup water and pule again. Pulse in salt, fenugreek, mustard and turmeric, curry. In lg. skillet over med-high heat oil. Add "paste" from processor,cook 5-7 min. Add mango and coat. Add 1 cup h20, and scrape skillet Add shrimp and cook uncovered 3-5 min. Remove shrimp and simmer suce uncovered until thick. Add cilantro while simmering.