Thai style shrimp curry with mango

Ingredients for 2 servings:

• 250 g prawn(s), peeled and deveined
• 1 mango(s), peeled, cut into cubes
• 200 ml coconut milk
• 3 tbsp lime juice
• 1 tsp fish sauce (nam pla)
• 1 chili pepper(s), red, mild, sliced ​​crosswise
• 1 cup freshly chopped coriander
• 1 lemon(s), cut into wedges
• 1 m.-large shallot(s), chopped
• 1 medium red chili pepper(s), chopped
• 2 cm ginger root, peeled and chopped
• 2 clove(s) garlic, chopped
• 2 tsp lemongrass paste
• 1 tsp coriander powder
• 1 tsp turmeric
• ½ tsp cumin
• 1 tbsp peanut oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with jasmine rice or rice vermicelli

For the curry paste, blend all ingredients in a blender until smooth. Heat a little oil in a wok and fry the curry paste for four to five minutes until fragrant. Add the shrimp and, when they begin to change color, stir in the mango pieces and coconut milk. Cook over low heat until tender. Season with lime juice and fish sauce. Garnish with chili slices, cilantro, and lemon wedges. Serve with jasmine rice or rice vermicelli.