This is a delicious dish and I absolutely love Mangoes so that drew me in. The Mango should be firm but on its way to becoming ripe. Not too sweet and not too sour.
Red curry paste (1/2 to 1 tsp based on how much hotness or spice you can tolerate)
Coconut milk (small can of 1/2 of big can)
1/4 cup Stock or Broth (chicken is fine)
Mango 1 peeled and chopped
Large Shrimp 15 or Scallops 8-9
Fish sauce 1 tblspoon
Sugar 1 tblsp
Heat olive oil in a non-stick skillet and stir fry the dry red curry paste for 2 minutes until you smell it. Add the coconut milk + stock + fish sauce + sugar. Bring to boil. Add shrimps or scallops + mango and cook for 3-4 minutes. Garnish with sweet basil or cilantro. Optional garnish top with thai red chilli finely chopped without seed. Serve with steamed rice.
Health tidbit: Scallops are a great source of protein, vitamin b12, omega 3 fatty acid, magnesium and potassium.