2Tbspof store-bought Thai red curry pastemore if you want it spicier
1Tbspof fish sauceor more to taste
Juice of 1 lime
Small bunch of cilantro leavesfinely chopped
1Tbspof cooking oil
Instructions
Preheat 1 Tbsp of cooking oil in a medium to large pot. Stir in the curry paste and stir fry for about 5 minutes
Add in the chicken stock and coconut milk and bring to a boil. Add in the sweet potatoes and bring back to boil and lower the heat to let it simmer and cook the sweet potatoes until tender but not mushy
Tip in the shrimp, mango, fish sauce, and squeeze the lime juice in. Bring it back to a boil. Have a taste and add more fish sauce if needed