Scoop the cream at the top of the can of coconut milk (about halfway down), and add it to a large fry pan. Bring to a boil over medium heat. Stir in curry paste and turn heat down to low. 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. Reduce heat and add sweet potato cubes. Cook until tender, about 15 minutes. Add shrimp and mango and cook until shrimp turns opaque in the center, about 3 minutes. Stir often.

Season with fish sauce and sugar (taste curry and add more fish sauce if desired). Add Thai basil and kaffir lime leaves, and remove from heat.

Allow to sit for at least an hour before serving, as the curry becomes thicker and more flavorful with time. Serve with jasmine rice.