Thai scallop (or shrimp) red curry with mango

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.

Ingredients:

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.