Thai Style Mango Curry
A Thai style mango curry that’s packed with flavor. This exotic dish has just the right balance of flavors and could be on your table in under half an hour.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 1 13.5 ounce can Coconut milk (refrigerated for at least 30 minutes)
- 1 tbsp red curry paste
- 2 tbsp ginger, finely chopped
- 2 cloves garlic, minced
- 1 cup shiitake mushroom caps, sliced
- 1/2 red onion, chopped
- 1 red bell pepper, cut into strips
- 1 cup carrots chopped
- 2 mangoes skinned, core discarded, chopped
- 3 cups spinach
- 1 9.6 ounce can mango nectar
- 1/2 tsp ground tumeric
- 1 14 ounce package extra firm tofu, cut into cubes (optional)
- salt and pepper to taste
- 3 cups jasmine rice
Cook the jasmine rice according to the package or rice cooker.
Open the can of coconut milk and scoop out the solids from the milk and put into a large skillet. Keep the milk and set aside. Heat the coconut milk solids over medium heat.
Place the chopped ginger, garlic, and red curry paste in the pan. Cook for 4 minutes stirring often.
Add the mushrooms, red onion, carrots, and red bell pepper to the pan. Cook for 4 more minutes.
Add the reserved coconut milk, mango nectar, turmeric, and tofu to the pan. Cook for 10 minutes.
Add the chopped mangoes and spinach to the pan. Cook for 2 minutes. Season to taste with salt and pepper. Serve over cooked jasmine rice.
Calories: 449kcal | Carbohydrates: 91g | Protein: 13g | Fat: 17g | Saturated Fat: 2g | Sodium: 78mg | Potassium: 632mg | Fiber: 4g | Sugar: 11g | Vitamin A: 6580IU | Vitamin C: 52.1mg | Calcium: 82mg | Iron: 2.5mg