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.
Servings: 6 people
Calories: 449kcal
Ingredients
- 1 13.5 oz can Coconut milk refrigerated for at least 30 minutes
- 1 tbsp red curry paste
- 2 tbsp ginger chopped fine
- 2 garlic cloves 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 oz can mango nectar
- 1/2 tsp ground tumeric
- 14 oz extra firm tofu cut into cubes (optional)
- salt and pepper to taste
- 3 cups jasmine rice
Instructions
- 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.
Nutrition
Calories: 449kcal | Carbohydrates: 91g | Protein: 13g | Fat: 2g | Sodium: 78mg | Potassium: 632mg | Fiber: 4g | Sugar: 11g | Vitamin A: 6580IU | Vitamin C: 52.1mg | Calcium: 82mg | Iron: 2.5mg