A dish that may help prevent cancer, from Chan Le at Le Colonial in Chicago.

Ingredients

　　1 large baking potato, peeled and chopped into ½-inch pieces

　　1 tbsp canola oil

　　2 tbsp curry powder

　　1/2 cup thinly sliced onion

　　1 1/2 lb large shrimp, shelled and deveined

　　1 green bell pepper, cored, seeded and cut into thin strips

　　1 mango, cut into thin strips

　　1 cup light coconut milk

　　2 tbsp fish sauce

　　1/2 tsp sriracha

　　1 tsp sugar

　　1/3 cup chopped fresh basil

　　Sprinkle potato pieces with 1 tbsp water; microwave, covered, until fork-tender, 3 minutes. Heat oil and curry powder in a large skillet over medium heat. Cook onion until soft, 3 to 4 minutes. Push onion to side of skillet. Add shrimp; cook 2 minutes per side. Stir in potatoes and bell pepper; cook until pepper softens, 1 to 2 minutes. Add mango, coconut milk, fish sauce, sriracha and sugar. Simmer 2 minutes. Remove from heat; add basil.