Orange & Red Shrimp Curry

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Big Girls Small Kitchen
Nutrition per serving    (USDA % daily values)
CAL
324
FAT
23%
CHOL
78%
SOD
84%

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Ingredients for 4 servings

1 large Vidalia onion, thinly sliced

2 cloves garlic, minced

2-4 tablespoons red Thai curry paste (or according to taste)

1 14-oz can coconut milk

2 cups chicken stock

1 tbsp fish sauce (nam pla)

1/2 butternut squash, peeled and cut into 1 inch cubes (about 3 cups)

1 sweet potato, peeled and cut into 1 inch cubes (about 2 cups)

1 lb peeled and deveined shrimp with the tails on

1 mango, peeled, cored, and cut into small cubes

½ lime, juiced

3–4 tablespoons chopped fresh cilantro

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