By request, here's the recipe for that curry. It's adapted from Nigella Express: 130 Recipes for Good Food, Fast.
1. First, get your rice started. I used basmati and it was really good. The recipe on my bag is to soak 1:2 ratio of rice to water with a little sesame oil and salt for 15 minutes, then bring it to a boil, then turn it down and simmer it covered for 15 more minutes. Seems to work pretty well.
2. Cut up the following:
--two green onions/scallions (small rounds)
--two sweet potatoes (you want about 2.5 cups of smallish cubes)
--a mango (you want about a cup of smallish cubes)
3. Heat up some sesame oil in a nonstick and fry the green onions for about a minute. Then add about 1.5 tablespoons of curry paste (if you don't want it to be super hot, use less or use a mild paste), 2 teaspoons of fish sauce, about 2/3 can of coconut milk, and about a cup of chicken stock. Bring it to a boil.
4. Once it's boiling, add the sweet potatoes and turn it down to simmer. Simmer it until the sweet potatoes are softish--about 15 minutes.
5. Add a bag of cleaned and deveined frozen shrimp (about 16 oz). Return to a boil and cook for a few minutes until the shrimp are cooked through, then add the mango and a big squeeze of lime (a couple of teaspoons) and heat a minute more.
6. Serve the curry over the rice. Nigella says to put fresh chopped cilantro on top, but I skipped that because I didn't have any.