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.