Ingredients

• 1 large baking potato, peeled and chopped into ½-inch pieces
• 1 tbsp canola oil
• 2 tbsp curry powder
• 1/2 cup thinly sliced onion
• 1 1/2 lb large shrimp, shelled and deveined
• 1 green bell pepper, cored, seeded and cut into thin strips
• 1 mango, cut into thin strips
• 1 cup light coconut milk
• 2 tbsp fish sauce
• 1/2 tsp sriracha
• 1 tsp sugar
• 1/3 cup chopped fresh basil

Instructions

1. Sprinkle potato pieces with 1 tbsp water; microwave, covered, until fork-tender, 3 minutes. Heat oil and curry powder in a large skillet over medium heat. Cook onion until soft, 3 to 4 minutes. Push onion to side of skillet. Add shrimp; cook 2 minutes per side. Stir in potatoes and bell pepper; cook until pepper softens, 1 to 2 minutes. Add mango, coconut milk, fish sauce, sriracha and sugar. Simmer 2 minutes. Remove from heat; add basil.