Thai Yellow Coconut Curry with Mango
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Minimalist Baker · by Minimalist Baker★ 5.0 (130)

Thai Yellow Coconut Curry with Mango

NUTRITION · PER SERVING30M COOK
CAL 31%·PRO 20%
CARBS 94G61% OF CAL
9G FIBER37G SUGAR48G OTHER
FAT 24G35% OF CAL
16G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich and fragrant Thai yellow curry with coconut milk, mango, cashews, and fresh herbs. Ready in 30 minutes and naturally plant-based, it's satisfying served with rice or vegetables.

mainthaicurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 ½ Tbsp coconut oil ((or avocado or grape seed oil))
  • 1 medium shallot, minced
  • 2 Tbsp minced fresh ginger
  • 2 cloves minced garlic ((2 cloves yield ~1 Tbsp))
  • 1 Thai red chili ((or serrano pepper // stem removed and thinly sliced with seeds))
  • 1 cup chopped red cabbage ((optional))
  • 3 Tbsp red curry paste*
  • 2 (14-ounce) cans light coconut milk ((sub 1 can of full fat per 2 cans light for extra creamy texture))
  • 3 Tbsp coconut sugar ((plus more to taste))
  • 1/4 tsp sea salt ((plus more to taste))
  • 2-3 tsp tamari ((or soy sauce if not gluten-free))
  • 1 tsp ground turmeric
  • 1 red bell pepper ((seeds and stem removed // cut into bite-size pieces))
  • 1/4 cup green peas ((optional // frozen or fresh))
  • 2 ripe mangos
  • 1/4 cup roasted cashews ((salted is best))
  • 1 medium lemon, juiced
  • Lemon wedges
  • Thai (or regular) basil, or fresh cilantro
  • Brown rice* or coconut quinoa
  • Steamed broccoli
PREP
8M
SODIUM
733MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.