Add a teaspoon of Thai Red Curry paste. Add more if you like things spicy.
Add half a can of coconut milk, some fresh basil leaves, a pinch of salt, and a grind of fresh pepper. Add a spash of whire wine. Rip the basil leaves to release the oil and don't use the stems.
Bring to a gentle boil stirring as you go. Boil until the mixture reduces. Not long, just a couple of minutes.
Take a fresh mango, peel it and slice chunks into the pan. Boil for another one or two minutes. Add more liquid if needed to prevent burning.
You're done. Serve alone or over rice (I especially like black rice with this dish), or over spaghetti, or over quinoa.
Tech Notes:
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.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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