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Shrimp and Mango Curry




Source of Recipe


WKRG
Shrimp and Mango Curry

http://media.wkrg.com/media/news3/cache/10-22-2008_breck-200x0.jpg

2 TBSP. olive oil
1½ shallots, minced
2 TBSP. peeled and finely chopped fresh ginger
3 cloves garlic, minced
1 tomato, peeled and seeded, then diced
1½ tsp. curry powder
¼ tsp. ground coriander
1 cup chicken stock, vegetable stock or broth
½ cup light coconut milk
1 stalk lemon grass, tender bottom 4 inches only, quartered lengthwise
1¼ pounds large shrimp (prawns), peeled and deveined
1 tsp. ground tumeric
2 TBSP. dry white wine
1 cup shelled edamame
½ cup diced mango
½ tsp. salt
2 TBSP. fresh basil chiffonade (stack several basil leaves, roll them up lengthwise into a bundle and slice thinly across)

DIRECTIONS:

In a saucepan, heat 1 TBSP. of the olive oil over medium heat. Add the shallots, ginger and garlic and sauté until fragrant, about 3 minutes. Add the tomato, curry powder and coriander and simmer until the tomato begins to soften, about 1 minute.
Add the stock, coconut milk and lemongrass. Raise the heat to high and bring to a boil, then reduce the heat to medium-low and simmer for 3 minutes to allow the flavors to blend. Remove from the heat.
In a nonstick sauté pan, heat the remaining 1 TBSP. olive oil over medium-high heat. Add the shrimp, sprinkle with the tumeric and cook for about 3 minutes. Turn the shrimp and cook until pink and opaque throughout, about 2 minutes longer. Transfer to a bowl and keep warm.
Add the wine and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits. Add the curry sauce to the pan, raise the heat to high and bring to boil. Reduce the heat to medium, add the endamame and cook until the endamame are tender-crisp, about 3 minutes. Return the shrimp to the pan and cook for 1 minute. Remove from the heat. Add the mango and salt and stir to combine. Discard the lemongrass.

Divide the curry among warmed individual plates and garnish with the basil.