Connoisseurus Veg · by Alissa Saenz★ 5.0 (6)
Thai Mango Curry
NUTRITION · PER SERVING35M COOK
CAL 38%·PRO 43%
CARBS 74G39% OF CAL
8G FIBER48G OTHER18G TOTAL SUGAR
FAT 44G53% OF CAL
22G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Silken tofu and bell peppers in a luscious coconut red curry sauce with sweet mango, topped with basil and peanuts. Aromatic and satisfying over rice.
mainthaicurrytofu🍲 stockpot🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons peanut oil ((or high-heat oil of choice), divided)
- 1 (15 ounce or 454 gram) package super firm tofu, (cut into 1/2 inch pieces (Note 1))
- 1 small onion, (sliced into thin strips)
- 1/4 cup yellow curry paste ((or more or less to taste))
- 1 (14 ounce or 400 ml) can full-fat coconut milk
- 1 1/2 cups diced (1/2 inch) ripe mango ((about 4 small or 2 large mangoes))
- 1 medium red bell pepper, (roughly chopped)
- 1 tablespoon lime juice, (plus more to taste)
- Salt, (to taste)
- 1/2 cup chopped fresh basil
- 1/4 cup roasted & salted peanuts, (roughly chopped)
- Cooked rice, (for serving)
At a glance
PER SERVING · TIME 35M
CAL 38%·PRO 43%
CARBS 74G39% OF CAL
8G FIBER48G OTHER18G TOTAL SUGAR
FAT 44G53% OF CAL
22G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1018mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1151mg
- Calcium
- 208mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1018MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.