Thai Seafood In Curried Coconut Sauce

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1 can (13.5 ounces) coconut milk

1/2 teaspoon Thai red curry paste

1 garlic clove, finely chopped

1 tablespoon finely grated fresh ginger

3 tablespoons nam pla (Thai fish sauce)

2 limes

1 pound shrimp, peeled and deveined, or 1 pound scallops

1 cup medium-

diced mango

1/3 cup finely chopped cilantro

1 teaspoon unseasoned rice vinegar

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