A delightful blend of tropical flavors in a vibrant curry that tantalizes the taste buds with tangy mango and creamy coconut.
Tangy Mango Coconut Curry
- 2 ripe mangoes, peeled and diced
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- Fresh cilantro for garnish
- Cooked rice for serving
- Heat a large skillet or pan over medium heat. Add a splash of oil.
- Sauté the chopped onion and garlic until fragrant.
- Add the red curry paste and stir for a minute to release its aromas.
- Add the sliced bell pepper and diced mangoes. Cook for a few minutes until they begin to soften.
- Pour in the coconut milk and vegetable broth. Stir well.
- Season with soy sauce and brown sugar. Simmer for 10-15 minutes.
- Adjust seasoning if needed. The curry should have a perfect balance of sweetness and tanginess.
- Serve the tangy mango coconut curry over cooked rice.
- Garnish with fresh cilantro before serving.
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
Nutritional information: Calories per serving – 320 kcal, Total Fat – 22g, Carbohydrates – 30g, Protein – 5g