Thai Yellow Mango Curry
Ingredients
The curry
-
1½
Tbsp
coconut oil
-
1
medium
shallot, minced
-
2
Tbsp
minced fresh ginger
-
2
cloves
minced garlic
-
1
piece
Thai red chili (or serrano pepper)
-
1
cup
chopped red cabbage (optional)
-
3
Tbsp
red curry paste
-
2
14-ounce cans
light coconut milk
-
3
Tbsp
coconut sugar
-
¼
tsp
sea salt
-
2-3
tsp
tamari (or soy sauce)
-
1
tsp
ground turmeric
-
1
medium
red bell pepper
-
¼
cup
green peas (optional)
-
2
ripe
mangos
-
¼
cup
roasted cashews
-
1
medium
lemon, juiced
For serving (optional)
-
as needed
lemon wedges
-
as needed
Thai basil or fresh cilantro
-
as needed
brown rice or coconut quinoa
-
as needed
steamed broccoli
Instructions
- Heat a skillet over medium heat and add coconut oil, shallot, ginger, garlic, and Thai chili. Sauté for 2-3 minutes.
- Add cabbage and red curry paste, stir, and cook for 2 more minutes.
- Pour in coconut milk, coconut sugar, sea salt, tamari, and turmeric, then bring to a simmer.
- Once simmering, add red pepper and peas, reduce heat to low to medium-low, and cook for 5-10 minutes.
- Taste and adjust seasonings as needed.
- Add mango, cashews, and lemon juice, and simmer for 3-4 more minutes.
- Serve over rice or quinoa, or with steamed broccoli.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
23.3g
Total carbohydrates
47.9g
Total protein
6.2g
Sodium
901mg
Cholesterol
0mg
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