2 tbsp. Spicy Ginger Oil
1 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.