Thai Red Mango Curry

Thai Red Mango Curry

Enjoy our vegan recipe Thai Red Mango Curry by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories4638 kJ (1108 kcal)
Protein19 g
Fat52 g
Carbohydrates130 g
Fiber20 g

Utensils:

pot, chef's knife, cutting board, non-stick frying pan, spatula, bowl

Recipe instructions:

1

Prepare the rice according to the package instructions.

  • ½ cup Jasmine rice
    ½ cup Jasmine rice
2

Cut the pepper into strips and the onion into rings and chop the garlic. Put the peppers into a bowl and garlic and onion into a second one.

  • 1 Bell pepper, yellow (~ 4.9 oz)
    1 Bell pepper, yellow (~ 4.9 oz)
  • ½ Onion, red (~ 1.5 oz)
    ½ Onion, red (~ 1.5 oz)
  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
3

Heat the coconut oil in a pot on medium heat. Add the garlic and onion and fry until the onions turn translucent. Add the agave syrup and let caramelize for approx. 1 minute.

  • 1 Tbsp Coconut oil
    1 Tbsp Coconut oil
  • 1 tsp Agave syrup
    1 tsp Agave syrup
4

Add the snap peas, curry paste, soy sauce and lime juice and fry for 1-2 minutes.

  • 2.1 oz Sugar snap peas
    2.1 oz Sugar snap peas
  • 1 tsp Curry paste, red
    1 tsp Curry paste, red
  • 2 tsp Soy sauce, light
    2 tsp Soy sauce, light
  • ½ Lime, organic (~ 0.7 oz)
    ½ Lime, organic (~ 0.7 oz)
5

Peel and dice the mango and add into the pot as well as the mini corn and bell pepper. Fry for 1-2 minutes.

  • ½ Mango (~ 5.9 oz)
    ½ Mango (~ 5.9 oz)
  • 3.5 oz Baby Corn, canned
    3.5 oz Baby Corn, canned
6

Add the coconut milk and let cook for 5 minutes. Chop the parsley, turn down the heat, add the parsley and serve with the rice.

  • ¾ cup Coconut milk
    ¾ cup Coconut milk
  • 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
    2 twigs of Parsley, fresh or frozen (~ 1 tsp)
7

Enjoy your meal!