Are you craving a vibrant, flavorful, and healthy meal that's surprisingly easy to make? Then look no further! This Mango Thai Curry recipe is your ticket to a delicious and satisfying dinner, perfect for a weeknight meal or a special occasion. The sweet and tangy mango perfectly complements the rich and creamy coconut milk, creating a symphony of flavors that will transport you straight to Thailand. This easy recipe is perfect for both beginner cooks and seasoned chefs alike, promising a delicious dish without hours of preparation.
Ingredients:
This recipe serves 2-3 people. Feel free to double or triple it depending on your needs!
- 1 tbsp coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, sliced
- 1 (14-ounce) can full-fat coconut milk
- 1/2 cup red curry paste (adjust to your spice preference)
- 1 cup vegetable broth
- 1 ripe mango, peeled and diced
- 1 cup cooked chicken or tofu (optional)
- 1/4 cup chopped cilantro, for garnish
- Cooked rice, for serving
- Lime wedges, for serving
Instructions:
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Sauté aromatics: Heat the coconut oil in a large pan or wok over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and ginger and cook for another minute until fragrant.
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Build the flavor base: Add the red bell pepper and cook for 2-3 minutes, until slightly softened. Stir in the red curry paste and cook for 1 minute, stirring constantly, to toast the spices and release their aroma. This step significantly enhances the depth of flavor in your curry.
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Simmer the curry: Pour in the coconut milk and vegetable broth. Bring to a gentle simmer, then reduce heat to low and cook for 10-15 minutes, allowing the flavors to meld together. The longer it simmers, the richer the taste becomes.
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Add the mango and protein (optional): Gently stir in the diced mango and cooked chicken or tofu (if using). Cook for another 5 minutes, or until the mango is heated through and slightly softened. Be careful not to overcook the mango, as it can become mushy.
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Serve and enjoy: Garnish with fresh cilantro and serve hot over cooked rice. A squeeze of fresh lime juice adds a delightful extra zing.
Tips for the Best Mango Thai Curry:
- Spice level: Adjust the amount of red curry paste according to your spice preference. Start with less and add more if desired.
- Mango ripeness: Use a ripe but firm mango for the best results. An overripe mango may become too mushy in the curry.
- Protein options: Feel free to substitute the chicken or tofu with shrimp, beef, or even chickpeas for a vegetarian option.
- Fresh ingredients: Using fresh ginger, garlic, and cilantro will significantly elevate the flavor of your curry.
Variations:
- Vegetable Curry: Add other vegetables like broccoli, zucchini, or snow peas for a more substantial and nutritious meal.
- Peanut Mango Curry: Stir in a tablespoon or two of peanut butter for a creamy and nutty twist.
- Spicy Mango Curry: Add a chopped chili pepper or a dash of chili flakes for extra heat.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-500 (depending on protein choice and additions) Protein: 20-30g Fat: 25-35g Carbohydrates: 30-40g
This delicious and easy Mango Thai Curry recipe is a fantastic addition to your repertoire of quick dinner ideas and healthy meals. It's a perfect example of how homemade cooking can be both simple and incredibly rewarding. Enjoy this taste of sunshine!