✨Mango Coconut Curry✨
Hi everyone! Finally have time to share this recipe with you all. It’s a simple twist of the Thai curry, but I added some tropical flavors to this recipe. Hope you all enjoy!
1 ripe mango
2 cans coconut milk (13.5 oz)
1 tasse d'eau
1 tige de citronnelle
8 oz or 2 cups of sugar snap peas
8 oz mushrooms
1 red bell peppers
12 oz firm tofu
4 gousses d'ail
1 cuillère à soupe de gingembre râpé
1 tbsp red Thai curry paste
1 cuillère à soupe de sauce soja
1-2 tbsp brown sugar
2 tsp salt or to taste
1/4 cuillère à café de curcuma
1/2 cup cashews
1 jalapeños (optional)
Cut tofu into thin slices and fry both sides until golden. Set aside.
Heat large pan on medium. Add oil, minced garlic, and bruised lemongrass. Stir for 30s until fragrant.
Add in Thai curry. Sauté for additional 30s.
Add in coconut milk, water, and mango purée. Stir to mix evenly.
Add sugar, salt, and salt sauce. Bring to a simmer then add in all the veggies and cashews.
Cook until veggies are done and then season to taste.
Serve with rice and jalapeños.