# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Produce
02 - 2 ripe mangoes, peeled, pitted, diced
03 - 1 medium red bell pepper, sliced
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 2 tablespoons fresh cilantro, chopped, plus extra for garnish
08 - 1 lime, cut into wedges
→ Sauce & Spices
09 - 2 tablespoons olive oil
10 - 1 tablespoon curry powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon chili flakes, optional
13 - 1 can (13.5 ounces) coconut milk
14 - 1 tablespoon fish sauce or soy sauce
15 - 1 teaspoon sugar
16 - Salt and black pepper to taste
→ To Serve
17 - Steamed jasmine rice or basmati rice
# Steps to Follow:
01 - Pat shrimp thoroughly dry. Season lightly with salt and freshly ground black pepper.
02 - Heat 1 tablespoon olive oil over medium heat in a large skillet. Cook shrimp 2 minutes per side until just pink, then transfer to a plate.
03 - Add remaining olive oil to the same skillet. Sauté chopped red onion, sliced bell pepper, minced garlic, and grated ginger for 3 to 4 minutes until fragrant and softened.
04 - Stir in curry powder, ground cumin, and optional chili flakes. Cook for 1 minute until aromatic.
05 - Pour in coconut milk, fish sauce or soy sauce, and sugar. Bring mixture to a gentle simmer.
06 - Add diced mango to the skillet and simmer for 3 to 4 minutes.
07 - Return shrimp to the skillet. Simmer for an additional 2 to 3 minutes until shrimp are fully cooked and sauce has slightly thickened.
08 - Stir in chopped cilantro. Adjust seasoning with salt and lime juice to taste.
09 - Spoon curry over steamed rice. Garnish with extra cilantro and lime wedges. Serve immediately while hot.
