Thai Shrimp In Curried Coconut Sauce

• 1 (13 1/2 ounce) can coconut milk
• 1/2 teaspoon Thai red curry paste
• 1 garlic clove, finely chopped
• 1 tablespoon finely grated fresh ginger
• 3 tablespoons nam pla (Thai fish sauce)
• 2 limes
• 1 lb shrimp, peeled and deveined or 1 lb scallops
• 1 cup cubed cubed ripe mango (such as a Manila or Champagne mango)
• 1/3 cup finely chopped cilantro
• 1 teaspoon unseasoned rice vinegar

1. Combine the coconut milk, curry paste, garlic, ginger, 2 tablespoons of the nam pla and the juice of 1 lime in a saucepan. Cook over medium heat for about 5 minutes. Add the shrimp and simmer for 5 minutes, until they turn pink and are cooked through. Add the mango and cilantro. Stir in the remaining 1 tablespoon nam pla, the juice of the second lime and the rice vinegar.
2. Serve this soup-like curry in shallow bowls with steamed jasmine rice on the side.

coconut milk, thai red curry paste, garlic, ginger, fish sauce, limes, shrimp, mango, cilantro, rice vinegar

Taken from www.food.com/recipe/thai-shrimp-in-curried-coconut-sauce-189462 (may not work)