Thai Yellow Coconut Curry with Mango

Scaled for 4 portions · 8 steps

1.5 tbspcoconut oil ((or avocado or grape seed oil))1medium shallot, minced2 tbspminced fresh ginger2 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 turmeric1red bell pepper ((seeds and stem removed // cut into bite-size pieces))0.25 cupgreen peas ((optional // frozen or fresh))2ripe mangos0.25 cuproasted cashews ((salted is best))1medium lemon, juiced—Lemon wedges—Thai (or regular) basil, or fresh cilantro—Brown rice* or coconut quinoa—Steamed broccoli

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