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.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 56 g, Cholesterol 108.4 mg, Fat 11.3 g, Fiber 7.2 g, Protein 19.8 g, SaturatedFat 8.8 g, Sodium 300.3 mg, Sugar 16.6 g
CURRIED CHICKEN WITH MANGO RICE
Mango and curry go very well together - the sweetness of the mango is a nice counterpoint to the spice of the curry.
Provided by LINDA W.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.
- In a large, non-stick skillet, combine chicken broth, water, and wine with rice. Stir in brown sugar, dried parsley, and remaining 1/4 teaspoon salt. Stir in mango. Arrange chicken pieces on top of rice, and bring to a boil. Cover, reduce heat to low, and simmer for 20 to 25 minutes. Remove from heat.
- Let stand, covered, until all liquid is absorbed, about 5 minutes.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 53.8 g, Cholesterol 60.9 mg, Fat 3 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 0.8 g, Sodium 347.4 mg, Sugar 12.4 g
CURRIED PEANUT SOUP
Provided by Barbara Frewen
Categories Soup/Stew Blender Food Processor Rice Sauté Peanut Curry Chill Bon Appétit Minnesota
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and curry powder and sauté until onion is translucent, about 6 minutes. Add 4 cups stock and bring to boil. Stir in rice and carrots. Reduce heat and simmer until rice is very tender, stirring occasionally, about 20 minutes.
- Puree half of soup in blender or processor with peanut butter. Return puree to saucepan. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir soup until heated through, thinning with more stock if desired; do not boil. Mix in sugar. Ladle soup into bowls. Sprinkle with green onions and cilantro.
CURRIED PEANUT AND MANGO DIP
Make and share this Curried Peanut and Mango Dip recipe from Food.com.
Provided by Missy Wombat
Categories Mango
Time 10m
Yield 1 bowl
Number Of Ingredients 9
Steps:
- Dry roast the peanuts and add salt.
- Coarsely chop the onion and garlic.
- Juice the mango and crush the coriander seeds.
- Liquidize 50 ml mango juice together with the coriander, curry powder, onion, garlic, peanuts and mayonnaise.
- Gradually add the remaining mango juice and sweeten with honey.
Nutrition Facts : Calories 979.6, Fat 66.9, SaturatedFat 9.5, Cholesterol 13, Sodium 384, Carbohydrate 83.8, Fiber 15.5, Sugar 48.3, Protein 28.9
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