Ken's Mango Curry - simple, fast and tasty
Saute some finely chopped onions, carrots, garlic and fresh ginger.
Add a teaspoon of Thai Red Curry paste. Add more if you like things spicy.
Add a can of coconut milk, add a bunch of fresh basil leaves, a pinch of salt, and a grind of fresh pepper. Rip the basil leaves to release the oil.
Bring to a gentle boil stirring as you go. Boil until the mixture reduces to a thick sauce. Not long, just a couple of minutes.
Take a fresh mango that's not quite ripe, peel it and slice chunks into the pan. Boil for another minute.
You're done. Serve alone or over rice, or over spaghetti, or over quinoa.
This can be a great vegan curry, but check the ingredients of the Thai Red Curry Paste to make sure it's vegan. Some brands contain fish products.
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Content written and posted by Ken Abbott firstname.lastname@example.org
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