Can I use frozen mango?

Yes, thaw it first and pat dry. The texture will be slightly softer but the flavor is still excellent.

What protein can I add?

Baked tofu, chickpeas, or seared shrimp all complement the curry beautifully.

Thai Yellow Curry with Mango

Name: Thai Yellow Curry with Mango
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tbsp coconut oil; 1 whole yellow onion; 3 clove garlic; 1 tbsp fresh ginger; 3 tbsp yellow curry paste; 14 oz coconut milk; 0.5 cup vegetable broth; 1 tbsp soy sauce; 0.25 tsp salt; 1 whole red bell pepper; 1 whole mango; 0.33 cup roasted cashews; 1 tbsp lime juice; 2 cup jasmine rice; 2 tbsp fresh cilantro

Sweet mango meets creamy coconut curry in this vibrant one-pot vegan dinner that comes together in 30 minutes.

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Servings

Calories

380/serving

Difficulty

Easy

by Replay RecipesThai Cuisine

VeganGluten-FreeDinnerThaiAsian

Nutrition Per Serving

380Calories

8gProtein

32gCarbs

27gFat

4gFiber

16gSugar

Ingredients

1 tbsp coconut oil
1 whole yellow onion
3 clove garlic
1 tbsp fresh ginger
3 tbsp yellow curry paste
14 oz coconut milk
0.5 cup vegetable broth
1 tbsp soy sauce
0.25 tsp salt
1 whole red bell pepper
1 whole mango
0.33 cup roasted cashews
1 tbsp lime juice
2 cup jasmine rice
2 tbsp fresh cilantro

Servings

4 servings

Ingredients

Saute the Aromatics

Heat a large pot or deep skillet over medium heat and add a tablespoon of coconut oil. Saute the diced onion for 2 to 3 minutes until softened, then add the minced garlic and grated ginger. Cook for another minute until fragrant.

4 min

Build the Curry Sauce

Stir in the yellow curry paste and cook for 30 seconds until fragrant. Pour in the full can of coconut milk and the vegetable broth. Add the soy sauce or tamari and a pinch of salt. Bring to a gentle simmer.

Add Vegetables and Simmer

Add the diced red bell pepper and let the curry simmer for about 8 to 10 minutes until the pepper is just tender. Stir occasionally to prevent sticking.

10 min

Fold in Mango and Cashews

Gently fold in the diced mango and roasted cashews. Cook for 2 more minutes just to warm everything through. Taste and adjust seasoning with more soy sauce, salt, or a squeeze of lime.

2 min

Serve over Rice

Ladle the curry over steamed jasmine or basmati rice. Garnish with fresh cilantro and extra cashews if desired.

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Tips & Variations

Add the mango at the end so it holds its shape and does not turn to mush.
Use full-fat coconut milk for the richest, creamiest result.

Frequently Asked Questions

Can I use frozen mango?: Yes, thaw it first and pat dry. The texture will be slightly softer but the flavor is still excellent.
What protein can I add?: Baked tofu, chickpeas, or seared shrimp all complement the curry beautifully.

Recipe inspired by the original at minimalistbaker.com. Ingredients and factual cooking data extracted; instructions independently written.

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