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| Shrimp with Mango & Coconut Milk |
 2 tbsp Spicy Ginger Oil1 large diced onion 2 tbsp minced garlic 2 tbsp freshly grated ginger 4-5 chili peppers, coarsely chopped 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp turmeric 1 16 oz can coconut milk 2 mangos, peeled, and cut into chunks 1 lb large shrimp, peeled and deveined 1 tsp minced cilantro Heat oil in a large skillet or wok over medium/high heat. Add onion, garlic, ginger, peppers and stir-fry until onions are translucent. Add coriander, cumin and turmeric. Cook for one minute. Add coconut milk and half of the mangos. Cook over medium heat until the liquid is reduced by half. Add shrimp and remaining mango and cook until shrimp is cooked through, appearing pink. Garnish with cilantro and serve. Serves 4. |
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