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Ken's Mango Curry

Ken's Mango Curry

This is 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.

Content written and posted by Ken Abbott
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