Thai Yellow Coconut Curry with Mango

Ingredients

• Coconut oil

  1 ½ tbsp or 20g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Ginger

  Spices, ground

  2 tbsp or 11g

• Garlic

  2 cloves raw - Whole Foods Market

  2 cloves, raw or 6g

• Serrano pepper

  Raw

  100g

• Red cabbage

  Red, raw

  1 cup, chopped or 89g

• Curry paste

  3 tbsp or 45g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  100g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Salt

  Table

  ¼ tsp or 2g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Peas

  Green, frozen, unprepared

  ¼ cup or 34g

• Mangos

  Raw

  2 fruit without refuse or 414g

• Cashew nuts

  Nuts, dry roasted, with salt added

  ¼ cup, halves and whole or 34g

• Lemons

  Raw, without peel

  1 fruit or 84g

• Light Coconut Milk

  Trader Joe's

  28 oz or 794g

Directions

1. Heat a large cast iron or metal skillet with a high rim over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Add a pinch of sea salt and saute for 2-3 minutes, stirring frequently.
2. Add cabbage (optional) and red curry paste and stir, and cook for 2 minutes more.
3. Add coconut milk, coconut sugar, sea salt, tamari, turmeric and stir. Bring to a simmer over medium heat.
4. Once simmering, add red pepper and peas (optional) and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
5. Cook for 5-10 minutes, stirring occasionally, to soften the pepper and peas, and infuse them with curry flavor.
6. At this time also taste and adjust the flavor of the broth as needed. I added more coconut sugar for sweetness, tamari and sea salt for saltiness, and turmeric for earthiness. You can also add more curry paste for more spice and intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.
7. Once the broth is well seasoned and the peppers are softened, add mango, cashews and lemon juice, and simmer for 3-4 minutes more over low to medium-low heat.
8. Serve over rice or coconut quinoa, or steamed broccoli (broccoli being my favorite). This dish gets elevated with the addition of more lemon juice and Thai or regular basil.
9. Recipe by: Minimalist Baker (source: https://minimalistbaker.com/thai-yellow-coconut-curry-mango/)

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