…whetting your taste bud one meal at a time
Yesterday I enjoyed a bowl of Thai Curry with Mango. It is seamlessly spicy, got a rich and natural taste and it got me thinking that you might want the recipe. The aroma of this Thai-Inspired delicacy is irresistible. Where are my vegetarians? It’s vegan, gluten-free and prep in an authentic way. You will want to try it and feel different. You no longer need to visit a Thai restaurant to have a taste of it. Preparation is so easy, prepare it and have it in your refrigerator for days. The preparation and cooking time takes approximately 30minutes.
• 1 ½ tsp. (22g) of coconut oil (alternatively avocado or grapeseed oil)
• 1 shallot, minced (alternatively 1/8 cup chopped onions)
• 2 tsp. of minced fresh ginger
• 2 cloves of garlic (sliced)
• 1 Thai red chili (alternatively Serrano pepper), sliced.
• Salt (1/4 or as needed)
• 2-3 tsp. of tamari
• 2 tsp of ground turmeric
• 1 red bell pepper, cut into pieces
• 2 ripe mangos, cut into cubes.
• 1 lemon (squeeze out the juice)
• 3 tsp. red curry paste
• 2 (14-ounces) cans light coconut milk
• Heat a large frying pan or metal skillet with a relatively high rim over medium-high heat to get hot. Add coconut oil, shallot, pepper, ginger, garlic and a pinch of salt. Stir frequently for 2-3 minutes.
• Add red curry paste, stir and cook for 2 minutes.
• Add coconut milk, coconut sugar, salt, tamari, turmeric, and stir. Bring it to simmer over medium heat.
• Add red pepper and slightly reduce heat to simmer.
• Continue cooking for 5minutes, stir occasionally to make the pepper soft.
• Taste and adjust the flavor of the broth as needed. Add the seasoning as needed. Add as much curry as required to bring out the taste
• Once the broth is perfectly seasoned and the peppers are softened, add mango, and lemon juice, and simmer for 3-4 minutes more over low to medium-low heat
Serve with rice, coconut quinoa, steamed broccoli or steamed cauliflower with optional lemon wedge beside it.