Thai Yellow Coconut Curry With Mango

 

mango curry

I love the flavors of Thai food and Thai Yellow Coconut Curry With Mango delicious and is easy and fast to make.  The creamy curry is filled with sweet and spicy flavors. After you make the base curry sauce can be easily changed with the ingredients you may have on hand, substituting peas for broccoli, shrimp for chicken.  I think this will become a family favorite.

Thai home-made curry sauce contains many ingredients that are not readily available in many areas. When you buy your curry be sure to check the label. Many curries are filled with unnecessary chemicals and artificial flavors. My favorite brand is Taste of Thai. After you open the curry paste it will last well in the refrigerator for 3 months if well sealed and 6 months in the freezer.  This finished curry sauce will also freeze beautifully so you can have some available anytime.

 

*For further information regarding mangos please take a look at  The Story Behind Mangos

 

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Thai Yellow Coconut Curry With Mango

The yellow curry sauce is a hearty, rich and spicy, creamy and full of flavors. The vegetables add beautiful color. The optional chicken or tofu are a great addition. Topped on a bowl of rice this is one great dish.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 772 kcal
Author Laurie

Ingredients

Curry Sauce

  • 1 1/2 Tbsp Oil I prefer Coconut oil
  • 1 shallot minced
  • 2 Tbsp ginger minced, about 1 inch
  • 2 Tbsp garlic minced
  • 1/2 to 1 serrano chili with seeds and membrane removed
  • 3 Tbsp Thai curry paste *yellow or red curry
  • 2 14 oz. cans coconut milk not the reduced fat milk, the sauce will not be as rich.
  • 1 cup broth vegetable or chicken broth
  • 3 Tbsp sugar add more or less according to your taste.
  • 2 Tbsp soy sauce
  • 2 tsp Thai fish sauce *omit if you are vegetarin
  • 2 tsp tumeric ground
  • 1 lemon juiced
  • salt and pepper to taste

Filling

  • 1 red bell pepper seeded and cut in strips
  • 1 green bell pepper seeded and cut in strips
  • 1 cup broccoli fresh or frozen
  • 2 mangos cubed
  • 1/4 cup cashews roughly chopped
  • 1/3 cup raisins *optional
  • 1 lb chicken breast * optional, cut into bite sizes
  • 1 pkg` tofu *optional, cut into bite sizes
  • *lemon wedges garnish
  • *Thai basil garnish
  • cilantro garnish
  • 1/4 cup shredded coconut garnish
  • 4-6 cups jasmine rice or basmati rice

Instructions

Curry Sauce

  1. Heat a large skillet or wok over medium heat. Once hot add oil, shallots, ginger, garlic, and chili pepper and saute for 2-3 minutes, stirring frequently. Add curry paste and stir, cook for 2 minutes more. Add coconut milk, broth, sugar, salt, soy sauce, fish sauce, turmeric, and stir. Bring to a simmer over medium heat.

Filling

  1. Saute the chicken or tofu until it almost done. Once the sauce is simmering, add bell pepper, and broccoli, chicken or tofu. Finish cooking on a low simmer for 5-10 minutes, stirring occasionally.
  2. Once everything is cooked, add mango, cashews, and lemon juice, and simmer for 3-4 minutes more over low to medium-low heat.
  3. FOR SERVING garnish with Lemon wedges, Thai (or regular) basil, or fresh chopped cilantro, or shredded coconut. And a bowl of Rice

Recipe Notes

These are just some of the items in the CookingTodayStore. Click on an image below for more information.

Clay Curry Pot - Extra Large - 10 Inch     Curry Spice Kit - 10 Authentic Spices Refill + A FREE Packet of Fenugreek Seeds     Scanpan CTX 10-Piece Deluxe Set     Signature Housewares Sorrento Collection 30 oz Utility Bowl, Aqua
Nutrition Facts
Thai Yellow Coconut Curry With Mango
Amount Per Serving
Calories 772 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 10g 50%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 33mg 11%
Sodium 670mg 28%
Potassium 472mg 13%
Total Carbohydrates 127g 42%
Dietary Fiber 6g 24%
Sugars 21g
Protein 26g 52%
Vitamin A 45%
Vitamin C 129%
Calcium 4%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

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