Ingredients

• 1 (13 1/2 ounce) can coconut milk
• 1/2 teaspoon Thai red curry paste
• 1 garlic clove, finely chopped
• 1 tablespoon finely grated fresh ginger
• 3 tablespoons nam pla (Thai fish sauce)
• 2 limes
• 1 lb shrimp, peeled and deveined or 1 lb scallops
• 1 cup cubed cubed ripe mango (such as a Manila or Champagne mango)
• 1/3 cup finely chopped cilantro
• 1 teaspoon unseasoned rice vinegar

Instructions

1. Combine the coconut milk, curry paste, garlic, ginger, 2 tablespoons of the nam pla and the juice of 1 lime in a saucepan. Cook over medium heat for about 5 minutes. Add the shrimp and simmer for 5 minutes, until they turn pink and are cooked through. Add the mango and cilantro. Stir in the remaining 1 tablespoon nam pla, the juice of the second lime and the rice vinegar.

2. Serve this soup-like curry in shallow bowls with steamed jasmine rice on the side.