Thai Yellow Coconut Curry with Mango - Minimalist Baker 12/29/20, 9:49 PM

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!

Author Minimalist Baker

4.96 from 104 votes

PREP TIME COOK TIME TOTAL TIME

8 minutes 22 minutes 30 minutes

Servings 4
Course Entree
Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

CURRY

1 1/2 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)

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Thai Yellow Coconut Curry with Mango - Minimalist Baker 12/29/20, 9:49 PM

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, for serving
Brown rice* or coconut quinoa
Steamed broccoli

Instructions

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 cabbage (optional) and red curry paste and stir, and cook for 2 minutes more.
3. Add coconut milk, coconut sugar, sea salt, tamari, turmeric and stir. Bring to a
simmer over medium heat.
4. 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.
5. Cook for 5-10 minutes, stirring occasionally, to soften the pepper and peas, and
infuse them with curry flavor.
6. 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.

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Thai Yellow Coconut Curry with Mango - Minimalist Baker 12/29/20, 9:49 PM

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 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.

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.
*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 at Saveur!
*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

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