Thai Yellow Coconut Curry with Mango

Name: Thai Yellow Coconut Curry with Mango
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 4
Ingredients: 1½ tbsp coconut oil ((or avocado or grape seed oil)); 1 medium shallot, minced; 2 tbsp minced fresh ginger; 2 clove minced garlic ((2 cloves yield ~1 Tbsp)); 1 Thai red chili ((or serrano pepper // stem removed and thinly sliced with seeds)); 1 cup chopped red cabbage ((optional)); 3 tbsp red curry paste*; 2 (14-ounce) cans light coconut milk ((sub 1 can of full fat per 2 cans light for extra creamy texture)); 3 tbsp coconut sugar ((plus more to taste)); 1/4 tsp sea salt ((plus more to taste)); 2–3 tsp tamari ((or soy sauce if not gluten-free)); 1 tsp ground turmeric; 1 red bell pepper ((seeds and stem removed // cut into bite-size pieces)); 1/4 cup green peas ((optional // frozen or fresh)); 2 ripe mangos; 1/4 cup roasted cashews ((salted is best)); 1 medium lemon, juiced; Lemon wedges; Thai (or regular) basil, or fresh cilantro; Brown rice* or coconut quinoa; Steamed broccoli

By Minimalist Baker · Minimalist BakerPublic

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Rich, flavorful Thai Yellow Curry with mango, red bell pepper, and cashews! It all comes together in 30 minutes and 1 pot. Serve with rice or steamed broccoli for an incredibly satisfying plant-based meal!

Prep: 8 min
Cook: 22 min
Total: 30 min
Servings: 4

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This recipe was taken from Thai Yellow Coconut Curry with Mango · by Minimalist Baker. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

1.5 tbspcoconut oil ((or avocado or grape seed oil))
1medium shallot, minced
2 tbspminced fresh ginger
2 cloveminced garlic ((2 cloves yield ~1 Tbsp))
1Thai red chili ((or serrano pepper // stem removed and thinly sliced with seeds))
1 cupchopped red cabbage ((optional))
3 tbspred curry paste*
2(14-ounce) cans light coconut milk ((sub 1 can of full fat per 2 cans light for extra creamy texture))
3 tbspcoconut sugar ((plus more to taste))
0.25 tspsea salt ((plus more to taste))
2–3 tsptamari ((or soy sauce if not gluten-free))
1 tspground turmeric
1red bell pepper ((seeds and stem removed // cut into bite-size pieces))
0.25 cupgreen peas ((optional // frozen or fresh))
2ripe mangos
0.25 cuproasted cashews ((salted is best))
1medium lemon, juiced
—Lemon wedges
—Thai (or regular) basil, or fresh cilantro
—Brown rice* or coconut quinoa
—Steamed broccoli

Steps

1
Heat a large cast iron or metal skillet with a high rim over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and Thai chili (or serrano pepper). Add a pinch of sea salt and sauté for 2-3 minutes, stirring frequently.
2
Add cabbage (optional) and red curry paste and stir, and cook for 2 minutes more.
3
Add coconut milk, coconut sugar, sea salt, tamari, turmeric and stir. Bring to a simmer over medium heat.
4
Once simmering, add red pepper and peas (optional) and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
5
Cook for 5-10 minutes, stirring occasionally, to soften the pepper and peas, and infuse them with curry flavor.
6
At this time also taste and adjust the flavor of the broth as needed. I added more coconut sugar for sweetness, tamari and sea salt for saltiness, and turmeric for earthiness. You can also add more curry paste for more spice and intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.
7
Once the broth is well seasoned and the peppers are softened, add mango, cashews and lemon juice, and simmer for 3-4 minutes more over low to medium-low heat.
8
Serve over rice or coconut quinoa, or steamed broccoli (broccoli being my favorite). This dish gets elevated with the addition of more lemon juice and Thai or regular basil.

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Per portion

Calories: ~108.1 kcal
Protein: ~3.1 g
Fat: ~10 g
Carbs: ~29.3 g
Fiber: ~4 g
Sodium: ~21.1 mg

7 ingredients still need USDA food links. tamari ((or soy sauce if not gluten-free)), ground turmeric, green peas ((optional // frozen or fresh)) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Approximate — includes amount ranges.

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