Thai Yellow Coconut Curry with Mango

  • 30 Jun - 06 Jul, 2018
  • Mag The Weekly
  • Cookery


For curry:

• 1½ tbsp coconut oil

• 1 onion, minced

• 2tbsp ginger, minced

• 2tbsp garlic, minced

• 1 Thai red chilli, stem removed and thinly sliced with seeds

• 3tbsp red curry paste

• 414ml cans light coconut milk

• 3tbsp coconut sugar, plus more to taste

• ¼ tsp salt, plus more to taste

• 2-3 tsp soy sauce

• 1tsp ground turmeric

• 1 red bell pepper, seeds and stem removed, cut into bite-size pieces

• ¼ cup green peas, optional

• 2 ripe mangoes, cubed

• ¼ cup roasted cashews

• 1 lemon, juiced

For serving:

• Lemon wedges

• Fresh coriander

• Brown rice

• Steamed broccoli


Heat a large cast iron or metal skillet with a high rim over medium heat. Once hot, add coconut oil, onion, ginger, garlic and pepper. Add a pinch of salt and sauté for a couple of minutes, stirring frequently. Add red curry paste and stir for two minutes more. Stir in coconut milk, coconut sugar, salt, soy sauce and turmeric, bring to a simmer over medium heat. Once simmering, add red pepper and peas, and slightly reduce heat. Cook for five to 10 minutes, stirring occasionally, to soften the pepper and pea and infuse them with curry flavour. Taste and adjust the flavour of the broth as needed. You can add more coconut sugar for sweetness, soy sauce and salt for saltiness and turmeric for earthiness. You can also add more curry paste for more spice. Once well seasoned and the peppers are softened, add mango, cashews and lemon juice, and simmer for a few minutes more over medium-low heat. Serve over rice, or steamed broccoli. Elevate flavour of the broth with lemon juice and fresh coriander.