A tasty curry with a spicy kick, mellowed with reduced-fat coconut milk. The addition of fresh mango not only adds to the colour and appeal, but boosts the vitamin content of the dish. Serve with warm nan bread and a favourite Indian chutney.
Heat the oil in a large frying pan, add the onion and cook, stirring, over a medium heat for about 5 minutes until softened. Add the chili pepper and curry paste and cook for 1-2 minutes, taking care not to allow the paste to burn on the base of the pan.
Pour the coconut milk into the pan and stir well, then add the chopped tomatoes and stir again. Cook over a low-medium heat for about 10 minutes or until the tomatoes have softened and the sauce has thickened slightly, stirring occasionally.
Stir the mango into the curry and cook for 1-2 minutes, then add the shrimp and simmer gently for about 5 minutes until the shrimp are pink, tender and cooked through. Stir in the chopped cilantro and serve immediately.
Cook's tips: If you regularly eat chili pepper, you may like to increase the heat of this curry by adding more chili peppers. You can experiment by using different curry pastes in the recipe.
Each serving: 21 g protein, 12 g fat of which 2 g saturates, 18.5 g carbohydrate, 4 g fibre, 274 Calories