Thai Yellow Coconut Curry with Mango
Rich, flavorful Thai Yellow Curry with mango, red bell pepper, and cashews! It all comes together in 30 minutes and 1 pot. Serve with rice or steamed broccoli for an incredibly satisfying plant-based meal!
Servings 4
Ingredients
CURRY
- 1 ½ Tbsp coconut oil (or avocado or grape seed oil)
- 1 medium shallot, minced
- 2 Tbsp minced fresh ginger
- 2 cloves minced garlic (2 cloves yield ~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
FOR SERVING optional
- Lemon wedges
- Thai (or regular) basil, or fresh cilantro
- Brown rice* or coconut quinoa
- Steamed broccoli
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 Thai chili (or serrano 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.
- Serve over rice or coconut quinoa, or steamed broccoli (broccoli being my favorite). This dish gets elevated with the addition of more lemon juice and Thai or regular basil.
Video
Notes
*Based on my research, the only difference between red and yellow curry paste is lemon juice and turmeric powder. So if you have yellow curry paste, use that and omit the extra turmeric (to taste). But if using red (as I suggest), simply include the turmeric as instructed.
*If vegan, ensure your curry paste is vegan-friendly (and does not contain fish ingredients). I love this brand.
*Find my favorite method for cooking brown rice here (method 1)!
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Nutrition information is a rough estimate.
*If vegan, ensure your curry paste is vegan-friendly (and does not contain fish ingredients). I love this brand.
*Find my favorite method for cooking brown rice here (method 1)!
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Nutrition information is a rough estimate.
Nutrition (1 of 4 servings)
Serving: 1 serving Calories: 400 Carbohydrates: 47.9 g Protein: 6.2 g Fat: 23.3 g Saturated Fat: 16.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 901 mg Fiber: 4.3 g Sugar: 27 g