Shrimp Mango Curry

1 Tbsp hard margarine or butter

1 Ripe medium mango, chopped

1/2 cup Onion, chopped

3/4 cup Celery, chopped

1 Garlic clove (or 1/4 tsp powder)

3 Tbsp All-purpose flour

1 1/2 tsp Curry paste

1 tsp Chili paste

1 1/3 cups Coconut milk

1/2 cup Dark Raisins

2 cups Prepared Chicken broth

1 1/2 lbs. Raw large shrimp (tails intact), peeled and deveined

1/4 tsp Salt

1 Tbsp brown sugar, packed

Melt margarine in wok or frying pan on medium-high. Add mango, onion, celery and garlic. Cook for 5 to 10 minutes, stirring often, until onion is golden.

Add flour, curry paste and chili paste. Stir. Cook for 1 minute, stirring often.

Gradually add coconut milk, raisins and broth, stirring constantly, until boiling. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes.

Add shrimp, salt and brown sugar. Stir. Cook for about 3 minutes, stirring continually, until shrimp turns pink and is curled. Do not overcook. Makes about 7 cups. Serve with rice.