Red, green, yellow..No, I’m not describing the Rainbow Warrior, just the various variations of the always easy and quick to fix curry dish.
Take this Thai mango curry for example. Full of taste and color, done within 30 minutes and fulfilling yet not too heavy for the upcoming summer months.
I like spices so I added red pepper flakes for a little kick. And with the combination of the mango, it’s refreshing yet spicy.
But if you prefer your curry to be less spicy, exclude the pepper flakes and replace the red curry with yellow curry instead. Enjoy your dinner!
Thai mango curry
- large skillet
- cutting board
- stirring spoon
- measuring cups & spoons
- 1 + 1/2 cups rice
- 2 mangos diced
- 1 onion red or white, diced
- 2 bell peppers red, green or yellow, diced
- 3 cloves garlic minced
- 1 inch fresh ginger peeled and minced
- 1 can black beans or lima beans/chickpeas, drained and rinsed
- 1 can coconut milk full fat
- 1 cup vegetable broth
- 3 tbsp curry paste whatever flavour you prefer
- 1 tbsp oil
- 1/2 tsp red pepper flakes (optional)
- 1/4 tsp salt
- spring onions thin sliced, for garnish
- Cook the rice as indicated on the packaging.
- Preheat a large skillet over medium-high heat.
- Add oil, onion and both bell peppers. Sauté until the onions turn translucent and begin to brown, after about 5 minutes.
- Add the red curry paste, garlic, and ginger and stir occasionally for 2 minutes.
- Lastly, add the coconut milk, vegetable broth, chickpeas, mango cubes, red pepper flakes and salt.
- Bring to a simmer and cook for about 10-15 minutes until the sauce has reduced a bit.
- Garnish with spring onions and serve with cooked rice.