THAI YELLOW COCONUT CURRY WITH MANGO

Servings: 4
Cuisine: Gluten-Free, Vegan, Dairy-Free
Freezer Friendly? Yes – 1 month
Storage: Fridge – Up to 1 week
Author: Minimalist Baker

This recipe is simple, requiring just 30 minutes and 1 pot, which makes it perfect for weeknight meals when you need something fast, delicious, and satisfying.

Ingredients

• 1 1/2 Tbsp coconut oil (or avocado or grape seed oil)
• 1 medium shallot, minced
• 2 Tbsp minced fresh ginger
• 2 cloves minced garlic (2 cloves = 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

Instructions

Heat a large cast iron or metal skillet with a high rim over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Add a pinch of sea salt and sauté for 2-3 minutes, stirring frequently.
Add cabbage (optional) and red curry paste and stir, and cook for 2 minutes more.
Add coconut milk, coconut sugar, sea salt, tamari, turmeric and stir. Bring to a simmer over medium heat.
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.
Cook for 5-10 minutes, stirring occasionally, to soften the pepper and peas, and infuse them with curry flavor.
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.
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.

SERVING SUGGESTION: Serve over brown rice or coconut quinoa, or steamed broccoli.

THAI YELLOW COCONUT CURRY WITH MANGO

Servings: 4
Cuisine: Gluten-Free, Vegan, Dairy-Free
Freezer Friendly? Yes – 1 month
Storage: Fridge – Up to 1 week

This recipe is simple, requiring just 30 minutes and 1 pot, which makes it perfect for weeknight meals when you need something fast, delicious, and satisfying.

Ingredients

Instructions

Heat a large cast iron or metal skillet with a high rim over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Add a pinch of sea salt and sauté for 2-3 minutes, stirring frequently.
Add cabbage (optional) and red curry paste and stir, and cook for 2 minutes more.
Add coconut milk, coconut sugar, sea salt, tamari, turmeric and stir. Bring to a simmer over medium heat.
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.
Cook for 5-10 minutes, stirring occasionally, to soften the pepper and peas, and infuse them with curry flavor.
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.
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.

SERVING SUGGESTION: Serve over brown rice or coconut quinoa, or steamed broccoli.