Yellow Thai Curry With Mango

Yellow Thai Curry With Mango

Summer is over! Mornings are colder, the sun keeps playing peek-a-boo with the clouds and Starbucks already started selling Pumpkin Spice Lattes. Summer is the one time of the year that I look forward to the most. The days are longer, the weather just perfect (at least in California) and there are tons of beautiful stone fruits to eat. However, no fruit really compares to my love for Mangoes. I can eat Mangoes as is, or make shakes, use them in smoothies,eat their fruit leather, add them in salsas, I’m sure you get the picture. So when I recently ate a Yellow Thai Curry with Mango I knew I had to recreate it.

This recipe from Minimalist Baker is pretty much the perfect recipe for Yellow Thai Curry with Mango. The best part about this curry is that it take about 40 minutes start to finish, which makes it a perfect weekday dinner too. Just serve it with some steamed Jasmine Rice or Brown Rice and enjoy an absolutely perfect meal.

Dana from Minimalist Baker recommends just using some turmeric and lemon juice with your red curry paste to cook a Yellow Thai Curry, which is a win for me. I always some Red Curry Paste in my pantry, so I can cook this dish whenever I feel like it.

Also customizable is the vegetables you add into it. I tend to add all colors of bell peppers, mushrooms, broccoli, carrots, essentially all kinds of vegetables. I also like to add some crispy tofu because all of us love Tofu. I didn’t add too many serrano peppers to make the meal toddler-friendly but you could always add some more to up the heat.

Yellow Thai Curry With Mango

I made a couple of substitutions too from the original recipe to suit what I had in the kitchen and would like to think that the curry still tasted as good. I subbed coconut sugar for some brown sugar and replaced shallots for yellow onions.

I made this curry multiple times during the summer and my entire family loved it every single time. So the lack of mangoes and this curry is just going to be another reason to feel low about the approaching winters. I haven’t tried the curry with frozen mangoes yet, but if the cravings hit, I might just have to!

Try out this recipe when you can, you are bound to love it!

 

 

Print Recipe
Yellow Thai Curry With Mango
Yellow Thai Curry With Mango
Course Entrée
Cuisine Thai
Prep Time 10 mins
Cook Time 30 mins
Servings
people
Ingredients
Course Entrée
Cuisine Thai
Prep Time 10 mins
Cook Time 30 mins
Servings
people
Ingredients
Yellow Thai Curry With Mango
Instructions
  1. Heat a large skillet and add sesame oil. Add 1/4 tp oil and stir to mix.
  2. Add the cubed tofu and cook until the tofu cubes are golden and crisp. Remove the tofu from the skillet.
  3. Heat coconut oil in a skillet.
  4. Add the ginger, serrano peppers and yellow onions to the skillet. Add a pinch of salt and saute for about2-3 mins.
  5. Add the sliced mushrooms and saute until the mushroom soften and start turning golden brown.
  6. Add the red curry paste and cook for about 2 mins.
  7. Add the coconut milk, brown sugar, soy sauce, turmeric and stir.
  8. Once the curry starts to simmer over medium-low heat, add the bell peppers, broccoli, peas and tofu. Cook for about 5-6 mins giving the vegetables time to soften and absorb the flavor.
  9. Adjust the flavor of the curry by adding sugar or soy sauce if needed. You could also add some more red curry paste to intensify the flavor.
  10. Add the mango, cashews and simmer for 3-4 mins.
  11. Take the curry off the heat and add in the lemon juice. Stir to mix.
  12. Serve the curry hot with some steamed jasmine rice or rice and enjoy an excellent meal. Until the next time!
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2 Comments

    • Hi Veronica! Thank you so much for stopping by and for the love. 🙂 Really brightens my morning. Also love the cookies you make, super creative! 🙂 Had fun reading your blog.

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