Curried Shrimp

• 1 large baking potato, peeled and chopped into 1/2-inch pieces
• 1 tbsp canola oil
• 2 tbsp curry powder
• 1/2 cup thinly sliced onion
• 1 1/2 lb large shrimp, shelled and deveined
• 1 green bell pepper, cored, seeded and cut into thin strips
• 1 mango, cut into thin strips
• 1 cup light coconut milk
• 2 tbsp fish sauce
• 1/2 tsp
• 1 tsp sugar
• 1/3 cup chopped fresh basil

1. Sprinkle potato pieces with 1 tbsp water; microwave, covered, until fork-tender, 3 minutes. Heat oil and curry powder in a large skillet over medium heat. Cook onion until soft, 3 to 4 minutes. Push onion to side of skillet. Add shrimp; cook 2 minutes per side. Stir in potatoes and bell pepper; cook until pepper softens, 1 to 2 minutes. Add mango, coconut milk, fish sauce,
2. and sugar. Simmer 2 minutes. Remove from heat; add basil.

baking potato, canola oil, curry powder, onion, shrimp, green bell pepper, mango, light coconut milk, fish sauce, sugar, fresh basil

Taken from www.epicurious.com/recipes/food/views/curried-shrimp-242325 (may not work)