Mango Curry

Mango Curry

This is simple, fast and tasty.

Saute some finely chopped onions, carrots, garlic and fresh ginger.

Add a pinch of Thai Red Curry powder. Add more if you like things spicy.

Pour a can of coconut milk into the pan, add a bunch of fresh basil leaves, a pinch of salt, and a grind of fresh pepper.

Bring to a gentle boil stirring as you go. Boil until the mixture reduces to a thick sauce. Not long, just a couple of minutes.

Take a fresh mango that's not quite ripe, peel it and slice chunks into the pan. Boil for another minute. Don't let the mango get soft - it should remain firm to the bite.

You're done. Serve alone or over rice. If you want to surprise your guests serve over spaghetti.

Quick addition: Add a few wild shrimp. Or scallops. I sometines add oysters.

Content written and posted by Ken Abbott