Step 1

Heat a large skillet over medium heat; scoop the cream at the top of the can of coconut milk and bring to a simmer in the skillet. Stir in curry paste and simmer, without stirring, until fragrant and coconut cream starts to release oil, about 3-5 minutes. Add the rest of coconut milk and vegetable stock and bring to a boil.

Step 2

Reduce heat and add sweet potato cubes. Cook until tender, about 15 minutes. Add shrimp and mango and cook until shrimp curls, about 3 minutes.

Step 3

Season with fish sauce, brown sugar, basil, and lime (leaves); remove from heat.

Step 4

Allow to sit for 3-4 minutes before serving. Serve with jasmine rice.