Saucepan@saucepan · Shared this recipeFollowThai-inspired · dinnerThai Yellow Coconut Curry With MangoA vibrant Thai-inspired yellow curry with mango, bell pepper, peas, and cashews in a rich coconut broth, ready in 30 minutes.total30 minprep8 mincook22 minservings4Original recipe on minimalistbaker.comKeep this recipeAdd a copy of Thai Yellow Coconut Curry With Mango to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1.5 tbsp coconut oil ), (or avocado or grape seed oil1 medium shallot, minced2 tbsp minced fresh ginger2 clove minced garlic ), (2 cloves yield ~1 Tbsp1 Thai red chili ), (or serrano pepper // stem removed and thinly sliced with seeds1 cup chopped red cabbage ), (optional3 tbsp red curry paste*2 cans light coconut milk ), 14-ounce, (sub 1 can of full fat per 2 cans light for extra creamy texture3 tbsp coconut sugar ), (plus more to taste0.25 tsp sea salt ), (plus more to taste2 tsp tamari ), (or soy sauce if not gluten-free1 tsp ground turmeric1 red bell pepper ), (seeds and stem removed // cut into bite-size pieces0.25 cup green peas ), (optional // frozen or fresh2 ripe mangos0.25 cup roasted cashews ), (salted is best1 medium lemon, juicedLemon wedgesThai basil, or regular, or fresh cilantroBrown rice* or coconut quinoaSteamed broccoliStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat a large cast iron or metal skillet with a high rim over medium heat. Once hot, add the coconut oil, shallot, ginger, garlic, and Thai chili (or serrano pepper). Sprinkle with a pinch of sea salt and sauté for 2–3 minutes, stirring frequently.2Step 2: Add the cabbage (if using) and red curry paste, stirring, and cook for 2 minutes more.3Step 3: Add the coconut milk, coconut sugar, sea salt, tamari, and turmeric, and stir. Bring to a simmer over medium heat.4Step 4: Once simmering, add the red pepper and peas (if using) and reduce the heat slightly. Maintain a gentle simmer, not a boil, around low to medium-low heat.5Step 5: Cook for 5–10 minutes, stirring occasionally, until the pepper and peas are softened and infused with flavor.6Step 6: Taste the broth and adjust the seasoning as desired: add more coconut sugar for sweetness, tamari or sea salt for saltiness, turmeric for earthiness, or curry paste for more spice and intense flavor. The curry should be very flavorful.7Step 7: Once the broth is well seasoned and the peppers are soft, add the mango, cashews, and lemon juice, and simmer for 3–4 minutes more over low to medium-low heat.8Step 8: Serve over rice, coconut quinoa, or steamed broccoli. Enhance the dish with extra lemon juice and Thai or regular basil.getsaucepan.com/r/73ed2b3e-7db0-4c2c-819f-ea5b99a77f87 · Original: https://minimalistbaker.com/thai-yellow-coconut-curry-mango/
