Crevettes au Curry (Shrimp Curry) {Côte d'Ivoire}

The original recipe I found was Ecrevisses au Curry (crayfish curry), but I didn't have crayfish. I did have shrimp. So, we made Crevettes au Curry instead. Dylan did a great job on dinner! He's becoming quite a talented little cook.

1 spring onion, diced

1 T minced garlic

1 mango (slightly underripe) peel and diced

2 tomatoes, wedged

1/2 C unsweetened coconut flakes

1 can coconut milk
1 T curry powder
freshly ground pink Himalaya salt
freshly ground flower pepper

In a large flat-bottomed pan, saute onion and garlic in a splash of olive oil. Add the mango and cook until slightly caramelized. Add the shrimp and cook until opaque. Stir in the tomatoes, coconut flakes and simmer until the tomatoes begin to soften. Season with curry powder, salt, and pepper to taste. Pour in the coconut milk and cook until desired consistency.

The traditional recipe serves this over rice. We served it over another Côte d'Ivoire dish: mashed yams and tomatoes.