Yellow Thai Mango Curry with Rice | Vegan and GF
Kalyani
Homemade Yellow Thai Curry with Mango and loaded with veggies is a delicious curry served with sticky rice / Jasmine Rice as a complete meal
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Accompaniment, Curry, Gravy, Side Dish
Cuisine Thai
Pots and Pans
Spice Grinder
- 2 cups Veggies I used a mix of zucchini, baby corn, broccoli, bell peppers, shallots, carrots - all equally cut
- 1/2 cup Thin coconut milk
- 1/2 cup Thick Coconut milk
- 2/3 cup Mango Ripe,sweet mango cubes
- 2 TBSP Peanut oil
- 1/2 tsp Turmeric
- 1 TBSP Coconut sugar sub with palm sugar
- 1 Thai green chilly
- 2 TBSP Lemon juice
- 1.25 tsp Salt or to taste
- 1 tsp Red chilli Thai paste
- 10 cashews Roasted , salted.
- 1 tsp ginger minced
- 1/2 tsp garlic minced
In a wok, heat oil. Sauté shallots, ginger garlic till onions slightly turn translucent.
Add all the veggies, turmeric , salt and sauté till they are cooked 2/3 of the way yet have a bite
Now to this add 1/4 cup of water, red Thai paste, palm sugar , chillies and slightly simmer till veggies are almost cooked.
Now lower the flame , add the mangoes, coconut milk and simmer for 2-3 Mins.
Finish with roasted cashews and lemon juice. Finish with Thick coconut milk, mix in lightly and turn off the flame
Rest for at least 30 minutes for the flavours to seep in
Serve hot with any sticky rice or steamed white / brown rice.
Keyword Curry, Easy Sides, Gluten Free, Party food, Thai Mango Curry, Thai Yellow CUrry, Thanksgiving sides, Vegan