Here is a fast and flavorful curry.
1 scallion, finely sliced
1 tbs. garlic-infused olive oil
1 1/2 tbs red Thai curry paste (or according to taste)
1/2 can coconut milk (reserving the remaining)
1 cup chicken stock
2 tsp. fish sauce
2 1/2 cups sweet potato or butternut squash cubes
1 lb. king shrimp
1 cup mango cubes
1 tsp. lime juice
chopped fresh cilantro, to serve
Heat the oil in a large skillet and cook the scallions for 2 minute, then stir in the curry paste. Whisk in the coconut milk, stock and fish sauce, then bring to a boil. Tip in the sweet potato or butternut squash cubes, reduce the heat and simmer, partly covered for 15 minutes, or until tender. Uncover and add more coconut milk if the sauce is too thick.
Tumble the shrimp into the sauce with the mango and lime juice and simmer until the shrimp are cooked through. Serve over steamed rice with the cilantro scattered on top.