- 1 scallion, finely sliced
- 1 tablespoon garlic or chile oil
- 1½ tablespoons red Thai curry paste (or according to taste)
- about half of a 14-oz can coconut milk to give 1 cup
- 1 cup chicken stock
- 2 teaspoons fish sauce (nam pla)
- 12 oz/2½ cups butternut squash and sweet potato cubes
- 7 oz frozen king shrimp to give 2 cups
- 1 cup mango cubes
- 1 teaspoon lime juice
- 3–4 tablespoons chopped fresh cilantro
- Fry the sliced scallion in the oil for a minute, then add the curry paste.
- Whisk in the coconut milk, stock, and fish sauce and bring to a boil.
- Tip in the butternut squash and sweet potato cubes and simmer, partially covered, for about 15 minutes or until tender.
- Drain the shrimp under running water to remove excess ice and tumble them into the pan, letting the sauce come back to a boil. When it does, add the diced mango and lime juice and cook for another minute or so until the shrimp are cooked through.
- Sprinkle with the chopped cilantro as you serve over plain rice or wide rice noodles, or even both.