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Thai Mango Curry

by Teodora Stefan
Thai Mango Curry

I have a perfect healthy and delicious Thai recipe for you: the Thai Mango Curry recipe. It is ready in less than 25 minutes and 100% vegan. You will be impressed by the blending of tastes in this meal: sweet from the mangoes, spicy from the jalapenos and herbal from the mix of flavor of the green curry paste.

For a milder version, use less jalapeno.

This recipe uses soy protein from dry soy chunks. You can find it in supermarkets and gave to cook it separately before. But you can use any vegan protein food to add nutritional fullness to the recipe: chickpeas, tofu, jackfruit.

What is green curry paste?

Green curry paste is a common ingredient in Thai Cuisine. It is made of shallots, garlic, lemongrass, green chili, galangal root, turmeric, cilantro and cumin seeds, kaffir lime leaves, salt and pepper.

You can buy the paste from Asian stores, it is so much easier especially when you can’t find every ingredient. But check for the vegan version, as the originally recipe contains shrimp paste.

Thai Mango Curry

Thai Mango Curry

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )

Ingredients

100 g dry soy chunks (1 package)

1 tablespoon dry lemongrass

 

2 mangos

1 red bell pepper

1 onion

6 cloves garlic

2 cm/ 1 inch fresh ginger

1 jalapeno

1 can coconut milk

2 tablespoons olive oil

2 tablespoons green curry paste (vegan version)

1 tablespoon grounded turmeric

salt to taste

1 hand fresh parsley

 

1 cup rice for serving

 

Instructions

Step 1: cook the dry soy chunks according to the package instructions (I boil them in water with lemongrass and salt for approx. 15 min)

Step 2: cook the rice according to the package instructions (I cook 1 cup of ice in 3 cups of water)

Step 3: chop the garlic, onion, ginger, jalapeno, bell pepper and mangos

Step 4: in a high pan add the olive oil with the garlic, onion and ginger, Cook for 2-3 minutes

Step 5: add the mangos, the jalapeno and bell pepper. Cook for another 5 minutes

Step 6: add the coconut milk, the soy chunks, the green curry paste and the turmeric and cook for another 10 minutes

Step 7: when it's ready, add chopped fresh parsley and salt to taste

Step 8: serve it with rice and enjoy

If you liked this Thai Mango Curry recipe, also try the Classic Chickpea Curry recipe, the Vegan Butter Chicken recipe. and the Lentil Curry recipe..

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