Season the peeled, deveined raw shrimp with the salt and black pepper. Set aside.
Peel the mango. Chop half of the mango flesh into ½-in cubes, which we will include in the sauce. Cut the rest of it into long strips, to be used as garnish.
Heat the oil over medium-high heat in a medium sized saucepan. Sauté the peppers, onion and garlic until the onion is transparent.
Add the fresh or dried dill weed. Reduce the heat to medium and add the coconut milk; stir gently with a large wooden spoon. Add the mango cubes, tomato paste, curry powder, and hot pepper sauce or powder. Stir and cook for a few minutes.
Lower the heat to medium-low and add the shrimp to the sauce. Cook for a couple of minutes, until the shrimp begin to turn pink.
While shrimp are cooking, mix the water and cornstarch together. Once shrimp are starting to turn pink, add this to the mixture in the pan, stirring constantly. Cook and stir over low heat for 1 minute more, until the shrimp are tender but firm and the curry sauce has thickened enough. Sample the dish and add additional salt and pepper, if needed.
Serve your delicious shrimp in curry sauce with white rice, adding a reserved mango strip or two to each plate and sprinkling a bit of fresh or dried dill weed over all as a finishing touch, if desired.
Variation: Serve with potatoes instead of rice. Boil or bake the potatoes, then dress them with heavy cream and fried, minced bacon.
Shrimp in Curry Sauce https://comboplate.net/shrimp-in-curry-sauce/