2 tablespoons vegetable oil
1 teaspoon sesame oil
1 tablespoon each: minced garlic and gingerroot
2 scallions sliced thin (or 1 large shallot, cut into small dice)
3 tablespoons red Thai (or Indian) curry paste
1 can (13.5 ounces) light coconut milk
2 cups canned or cartoned chicken broth
4 teaspoons fish sauce (nam pla)
2 medium-large sweet potato (about 1 1/2 pounds) cut into 1-inch cubes
1 pound large shrimp (preferably wild) peeled and halved lengthwise
1 tablespoon lime juice
2 large mango, cut into 1-inch cubes, diced
1/4 cup chopped fresh cilantro

 

Heat oils in a 12-inch skillet over medium-high heat; Add garlic, ginger, and scallions; sauté until fragrant and starting to turn golden 1 to 2 minutes. Add curry paste; continue to sauté to intensify flavors, about 1 minute longer.
Whisk coconut milk, broth, and fish sauce together and add skillet, along with sweet potatoes; bring to a simmer. Continue to simmer, partially covered until sweet potatoes are just tender, about 10 minutes.
Add shrimp; return to a simmer. Stir in lime juice mango, and cilantro; continue to cook until shrimp are opaque, about 1 minute longer. Serve over basmati rice.