Shrimp mango curry

Ingredients

1 tbsp avocado oil

1 red onion, minced

1.5 tbsp garlic, minced

1.5 tbsp ginger, grated

1/2 tsp ground pepper 

3/4 tsp smoked paprika

1 tsp turmeric

1 tsp ground coriander

1/2 tsp fennel seeds

1/2 tsp smoky ground chillies

3/4 tsp ground mustard 

2 bell peppers, diced (1 yellow, 1 red)

1/3 cup green onions, white parts thinly sliced

1 lb raw shrimp

1 tbsp fish sauce

1 mango, chopped

2 cup green beans, chopped

1/2 cup light or regular coconut milk

1 cup chicken broth (set aside 1/4 cup to dissolve corn starch in)

1 tbsp corn starch

3/4 tsp date syrup

3 limes, juiced

Serve with:

Tops of green onions, thinly sliced

Cilantro

Rice

Directions

In a large skillet, heat avocado oil. Add red onions and cook until translucent. Add garlic and ginger, and cook for 1-2 minutes. Add spices and cook until fragrant. Add bell peppers and green onion. Cook until soft. Add shrimp and fish sauce. Stir to coat and cook until they begin to orange and curl. Add mango and cook until it begins to soften. Add green beans, coconut milk, and chicken broth. Dissolve corn starch in 1/4 cup room temp chicken broth and mix in. Stir in date syrup. Cook until green beans soften and shrimp is cooked through. Remove from heat and stir in lime juice. Serve with rice and top with green onion tops and cilantro.