Mango Shrimp Curry with Saffron Rice

Ingredients

1 large baking potato, peeled and chopped into ½-inch pieces

1 Tablespoon canola oil

2 Tablespoons curry powder

Pinch turmeric

1/2 cup thinly sliced onion

1 1/2 lbs. large shrimp, shelled and deveined

1 green bell pepper, cored, seeded and cut into thin strips

2 mangos, cut into thin strips

1 cup light coconut milk

2 TBSP. sauce

1/2 tsp sriracha

1 tsp sugar

1/3 cup chopped fresh basil

2 scallions, minced

Directions

1. Sprinkle potato pieces with 1 Tablespoons water; microwave, covered, until fork-tender, 3 minutes.
2. Heat oil curry powder and turmeric in a large skillet over medium heat.
3. Cook onion until soft, 3 to 4 minutes.
4. Push onion to side of skillet. Add shrimp; cook 2 minutes per side.
5. Stir in potatoes and bell pepper; cook until pepper softens, 1 to 2 minutes.
6. Add mango, coconut milk, fish sauce, sriracha and sugar. Simmer 2 minutes.
7. Remove from heat; add basil.
8. Serve over Jasmine rice or lentils. Garnsih with minced scallions

Note: You can buy coconut pineapple milk to use as the liquid.3