Dive into a tropical paradise with our Thai Yellow Coconut Curry Mango recipe! This vibrant dish brings together the rich flavors of creamy coconut milk, aromatic yellow curry, and the sweet juiciness of ripe mango, creating a culinary experience that transports your taste buds straight to Thailand. Perfect for a cozy family dinner or an impressive dish to serve at your next gathering, this curry is not only easy to make but also a feast for the senses. Ready to impress your friends and family with a dish that’s bursting with flavor and color? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 tablespoon coconut oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon yellow curry paste
- 1 can (14 oz) coconut milk
- 1 ripe mango, diced
- 1 bell pepper, sliced
- 2 cups spinach
- Salt to taste
Instructions
- Begin by preparing all your ingredients. Slice the onion, mince the garlic, dice the ripe mango, and slice the bell pepper. Rinse the spinach under cold water and set aside.
- In a large skillet or wok, heat the coconut oil over medium heat. Once the oil is hot, add the sliced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Add the minced garlic to the skillet and continue to sauté for an additional 1-2 minutes, being careful not to let it burn.
- Stir in the yellow curry paste, mixing well with the onions and garlic. Cook for about 1-2 minutes until the curry paste is well incorporated and aromatic.
- Pour in the can of coconut milk, stirring to combine with the curry mixture. Bring the mixture to a gentle simmer.
- Add the sliced bell pepper to the skillet, allowing it to cook for about 5 minutes until slightly softened.
- Next, gently fold in the diced mango and spinach. Cook for an additional 3-4 minutes, or until the spinach has wilted and the mango is warmed through.
- Season the curry with salt to taste, adjusting according to your preference. If you prefer a spicier curry, you can add a pinch of chili flakes at this stage.
- Once everything is well combined and heated through, remove the skillet from heat. Serve the Thai yellow coconut curry mango over steamed rice or with rice noodles for a complete meal.
- Garnish with fresh cilantro or basil if desired, and enjoy your delicious Thai yellow coconut curry mango!
Tips
- Prep Ahead: To save time, prepare all your ingredients in advance. This will make the cooking process smoother and more enjoyable.
- Adjust Spice Levels: If you prefer a milder curry, use less yellow curry paste. For those who love a kick, add a pinch of chili flakes or fresh chopped chili when seasoning.
- Fresh Ingredients: Opt for fresh mangoes when in season for the best flavor. If fresh mango isn’t available, canned mango can be used in a pinch.
- Customize Your Veggies: Feel free to add other vegetables like zucchini or snap peas for extra nutrition and color.
- Serving Suggestions: This curry pairs beautifully with jasmine rice or rice noodles. Garnishing with fresh cilantro or basil adds a lovely touch and enhances the dish's aroma.
- Make It Vegan: This recipe is naturally vegan, but always check your curry paste to ensure it aligns with your dietary preferences.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 20g
Protein: 5g
Fat: 26g
Saturated Fat: 22g
Cholesterol: 0mg
