Mango Coconut Curry
This Mango Coconut Curry is a vibrant, one-pot Thai-inspired dish that balances creamy coconut milk with the natural sweetness of ripe mango. Infused with aromatic ginger, garlic, and turmeric, this protein-rich curry features crunchy cashews and tender red bell peppers for a satisfying plant-based meal ready in just 30 minutes.
Instructions
- 1
Heat a large rimmed skillet over medium heat. Add the coconut oil (1.5 tbsp), shallot (1 medium), fresh ginger (2 tbsp), garlic cloves (2 clove), red chili (1 thai), and a pinch of sea salt (0.25 tsp). Sauté for 3 minutes, stirring frequently.
- 2
Stir in the red cabbage (1 cup) and red curry paste (3 tbsp). Cook for 2 minutes more.
- 3
Add the coconut milk (2 can), coconut sugar (3 tbsp), remaining sea salt (0.25 tsp), tamari (2 tsp), and ground turmeric (1 tsp). Stir and bring to a simmer over medium heat.
- 4
Reduce heat to medium-low. Add the bell pepper (1 red) and green peas (0.25 cup). Cook for 10 minutes until the vegetables soften and absorb the curry flavors. Adjust seasoning to taste.
- 5
Stir in the cubed mango (2), roasted cashew (0.25 cup), and lemon juice (1 tbsp). Simmer for 4 minutes more on low heat.
- 6
Serve hot over brown rice (1 block) or broccoli (1 heaping). Garnish with thai basil (1 handful) and extra lemon wedges if desired.
Nutrition Facts
Per portion