Mango-Coconut Curry

I don’t think there is a single curry I could hate- in fact, any curry might be my favorite dish of the entire week it was devoured!

This mango-coconut curry satisfies the depth and richness I crave from a typical curry, with the brightness and tropical vibes that any new yorker needs during the dead of winter (aka right at this moment).

The rich broth is the perfect pairing for any crispy nugget of tofu/chicken or swirl of shrimp. What makes the broth so rich and decadent you may ask? FULL FAT COCONUT MILK. It is essential. Yes, you can use reduced-fat, but you shouldn’t. The coconut milk perfectly balances the tart, yet sweet flavors that the spiced mango puree brings to this dish.

Add any vegetable your cooling box offers you-it’s all up to your preference. Peppers, zuchinni, squash, onion, carrots, eeggplant-the kitchen is your oyster and everything else is just living in it!

Now go grab a can of coconut milk, a ripe mango, and enjoy!

Mango-Coconut Curry

Yield: 3-4 servings

Time: 30 minutes

INGREDIENTS

• 1/2 yellow onion, diced

• 2 garlic cloves, minced

• 1-inch ginger, sliced

• 1 teaspoon curry powder

• 1/2 teaspoon coriander

• 1/4 teaspoon five-spice

• 1/4 teaspoon turmeric

• 1/4 teaspoon Guntur Sannam chili powder

• 1 tablespoon maple syrup

• 1 ripe mango, skin peeled & pit removed

• 2 tablespoon oil (avocado or grapeseed would work)

• 2 tablespoon rice vinegar

• 1/3 cup water

• 1 can of full-fat coconut milk

• 1/2 lime, juiced

• roux (see notes), to thicken if needed

• 1 green bell pepper, sliced

• 1 yellow squash, sliced and halved

• crispy tofu/protein of choice, for garnish

• cashews, for garnish

• scallions, for garnish

• red cabbage, for garnish

• lime wedge, for garnish

DIRECTIONS

To make the curry:

1. Prepare the mango by removing the flesh from the pit and skin. Chop into cubes and set aside. Dice, mince, and slice the aromatics (onion, garlic, and ginger) and set aside. Combine spices on a small plate.

2. In a large skillet, heat two tablespoons of neutral oil over medium heat. Add the aromatics and sauté until softened (about 2-3 minutes).

3. Add the spices to the aromatics and toss to coat. Sauté until fragrant (about 1 minute). Deglaze the pan with 2 tablespoons of rice vinegar. Add 1/2 cup of water (or stock).

4. Add the mango to the pan and simmer for 5 minutes, uncovered. Transfer to a food processor (or use an immersion blender) and blend until pureed.

5. Transfer the mango puree back to the skillet and add 1 can of full-fat coconut milk. Squeeze 1/2 a lime and simmer, uncovered, for 5 minutes until thickened* (see notes).

6. Add your veggies of choice. I prefer sliced green bell pepper and quartered yellow squash. Simmer, covered for 5-10 minutes until vegetables are slightly tender)

To assemble:

1. Serve the curry over white rice (or grain of choice). Add protein of choice such as crispy tofu, chicken (can be cooked in the curry if preferred, shrimp, etc.

2. Garnish with sliced purple cabbage, crushed cashews, scallions, chili powder, and a wedge of lime.

3. Dive in!

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NOTES

Roux

• Use a roux to thicken your curry if desired. Curries can range from super liquidy to dense and creamy. I prefer a thicker curry. To achieve said thickness, add the following mixture to the sauce and stir under medium heat until thickened.

  • Roux: 1/2 tablespoon of cornstarch + 2 tablespoons of water

  • Mix until combined and add to the sauce