Name: Thai Yellow Curry with Mango
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 1 tbsp coconut oil; 1 whole yellow onion; 3 clove garlic; 1 tbsp fresh ginger; 3 tbsp yellow curry paste; 14 oz coconut milk; ½ cup vegetable broth; 1 tbsp soy sauce; ¼ tsp salt; 1 whole red bell pepper; 1 whole mango; ⅓ cup roasted cashews; 1 tbsp lime juice; 2 cup jasmine rice; 2 tbsp fresh cilantro

1

Heat a large pot or deep skillet over medium heat and add a tablespoon of coconut oil. Saute the diced onion for 2 to 3 minutes until softened, then add the minced garlic and grated ginger. Cook for another minute until fragrant.

Saute aromatics

1 tbsp coconut oil

1 whole yellow onion (small, diced)

3 clove garlic (minced)

1 tbsp fresh ginger (grated)

2

Stir in the yellow curry paste and cook for 30 seconds until fragrant. Pour in the full can of coconut milk and the vegetable broth. Add the soy sauce or tamari and a pinch of salt. Bring to a gentle simmer.

3 tbsp yellow curry paste (store-bought)

14 oz coconut milk (full-fat, one can)

½ cup vegetable broth

1 tbsp soy sauce (or tamari for gluten-free)

¼ tsp salt

3

Add the diced red bell pepper and let the curry simmer for about 8 to 10 minutes until the pepper is just tender. Stir occasionally to prevent sticking.

Simmer vegetables

1 whole red bell pepper (diced)

4

Gently fold in the diced mango and roasted cashews. Cook for 2 more minutes just to warm everything through. Taste and adjust seasoning with more soy sauce, salt, or a squeeze of lime.

Warm mango

1 whole mango (ripe, diced)

⅓ cup roasted cashews

1 tbsp lime juice (optional, to taste)

5

Ladle the curry over steamed jasmine or basmati rice. Garnish with fresh cilantro and extra cashews if desired.

2 cup jasmine rice (cooked, for serving)

2 tbsp fresh cilantro (for garnish)

Thai Yellow Curry with Mango

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Instructions

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