Thai Shrimp In Curried Coconut Sauce - cooking recipe

Ingredients

1 (13 1/2 ounce) can coconut milk
1/2 teaspoon Thai red curry paste
1 garlic clove, finely chopped
1 tablespoon finely grated fresh ginger
3 tablespoons nam pla (Thai fish sauce)
2 limes
1 lb shrimp, peeled and deveined or 1 lb scallops
1 cup cubed cubed ripe mango (such as a Manila or Champagne mango)
1/3 cup finely chopped cilantro
1 teaspoon unseasoned rice vinegar

Preparation

Combine the coconut milk, curry paste, garlic, ginger, 2 tablespoons of the nam pla and the juice of 1 lime in a saucepan. Cook over medium heat for about 5 minutes. Add the shrimp and simmer for 5 minutes, until they turn pink and are cooked through. Add the mango and cilantro. Stir in the remaining 1 tablespoon nam pla, the juice of the second lime and the rice vinegar.
Serve this soup-like curry in shallow bowls with steamed jasmine rice on the side.