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

Ingredients

• 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

Instructions

1. Heat a large skillet or pan over medium heat. Add a splash of oil.
2. Sauté the chopped onion and garlic until fragrant.
3. Add the red curry paste and stir for a minute to release its aromas.
4. Add the sliced bell pepper and diced mangoes. Cook for a few minutes until they begin to soften.
5. Pour in the coconut milk and vegetable broth. Stir well.
6. Season with soy sauce and brown sugar. Simmer for 10-15 minutes.
7. Adjust seasoning if needed. The curry should have a perfect balance of sweetness and tanginess.
8. Serve the tangy mango coconut curry over cooked rice.
9. 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