1 cup peeled, seeded and cubed mango (about 1 medium)
1/2 cup thinly sliced green onions
1/4 cup chicken broth
1/4 cup coconut milk
Combine curry seasoning, oil and lime juice in a large shallow dish. Add shrimp and marinate in refrigerator 20 minutes.
Preheat large skillet or wok to medium-high. Remove shrimp from marinade; discard any remaining marinade. Add shrimp, butter, and chilies to skillet; sauté 3 to 4 minutes or until shrimp begins to turn opaque. Add garlic, ginger, yellow onion, mango and green onion. Sauté 3 minutes or until shrimp are almost done. Add chicken broth and coconut milk. Bring to a boil and simmer 2 minutes. Serve over cooked basmati rice.