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

5 from 2 votes

Prep Time 20

Cook Time 15

Total Time 35

Course Accompaniment, Curry, Gravy, Side Dish

Cuisine Thai

Servings servings

2 cups Veggies I used a mix of zucchini, baby corn, broccoli, bell peppers, shallots, carrots - all equally cut
½ cup Thin coconut milk
½ cup Thick Coconut milk
⅔ cup Mango Ripe,sweet mango cubes
2 tablespoon Peanut oil
½ teaspoon Turmeric
1 tablespoon Coconut sugar sub with palm sugar
1 Thai green chilly
2 tablespoon Lemon juice
1.25 teaspoon Salt or to taste
1 teaspoon Red chilli Thai paste
10 cashews Roasted , salted.
1 teaspoon ginger minced
½ teaspoon 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 ⅔ of the way yet have a bite
Now to this add ¼ 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

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