Red Shrimp and Mango Curry

Ingredients

• 1 scallion, finely sliced
• 1 tablespoon garlic or chile oil
• 1½ tablespoons red Thai curry paste (or according to taste)
• about half of a 14-oz can coconut milk to give 1 cup
• 1 cup chicken stock
• 2 teaspoons fish sauce (nam pla)
• 12 oz/2½ cups butternut squash and sweet potato cubes
• 7 oz frozen king shrimp to give 2 cups
• 1 cup mango cubes
• 1 teaspoon lime juice
• 3–4 tablespoons chopped fresh cilantro

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