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Mango Curry

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.

Pour a can of coconut milk into the pan, 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. Don't let the mango get soft - it should remain firm to the bite.

You're done. Serve alone or over rice. If you want to surprise your guests serve over spaghetti.

Content written and posted by Ken Abbott abbottsystems@gmail.com

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