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Sep 1, 2016

Mango Curry

  • 1 1/2 Tbsp (22 g) coconut oil (or avocado or grape seed oil)
  • 1 shallot, minced
  • 2 Tbsp (12 g) minced fresh ginger
  • 2 Tbsp minced garlic (1 Tbsp or 6 g)
  • 1 Thai red chili (or serrano pepper), stem removed and thinly sliced with seeds
  • 3 Tbsp (60 g) red curry paste
  • 2 14-ounce (414 ml) cans light coconut milk (sub 1 can of full fat for extra creamy texture)
  • 1/4 tsp sea salt, plus more to taste
  • 2-3 tsp tamari or soy sauce
  • 2 tsp ground turmeric
  • 1 red bell pepper, seeds and stem removed, cut into bite-size pieces
  • 1/2 zuchinni, cut into bite-sized pieces
  • 1 carrot, cut into bite-sized pieces
  • 1 ripe mango, cubed
  • 1/4 cup (30 g) roasted cashews or almonds
  • 1 lemon, juiced
FOR SERVING optional
  • Lemon wedges
  • Thai (or regular) basil, or fresh cilantro, for serving
  • Brown rice or quinoa
  • Steamed broccoli

  1. 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.
  2. Add red curry paste and stir, and cook for 2 minutes more.
  3. Add coconut milk, sea salt, tamari, turmeric and stir. Bring to a simmer over medium heat.
  4. Once simmering, add remaining vegetables and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
  5. Cook for 5-10 minutes, stirring occasionally, to soften the vegetables, and infuse them with curry flavor.
  6. At this time also taste and adjust the flavor of the broth as needed. 
  7. 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.
  8. Serve over rice or quinoa