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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

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