I love pretty much any and all Asian foods and flavors. Thai-style curries are among my favorites. But disclaimer… I threw together this recipe myself. And as an average American with European mutt ancestry, I make no claims about authenticity of any sort.
But with that being said, I think this turned out really well. I think the sweet and spicy flavors balanced each other out nicely. Don’t be put off by the thought of fruit and vegetables together in a curry. It works, I promise.
Selim’s Take: Since I had absolutely no part in this recipe, and since Ally wasn’t following any recipe, I may or may not have been slightly nervous as to the finished product. When she makes something by herself, she kicks me out of the kitchen completely; I’m not even allowed to get something to drink or a snack out of the refrigerator. Ally likes to keep the ingredients a secret, because I’m really good at figuring out what she’s making just by knowing a few of the ingredients. My nose was in for a treat this time… the house smelled delicious from all the aromatic garlic, onions, curry paste, paprika, and mango. At one point, I thought I smelled maple syrup, but it was just the coconut and mango mix cooking down. Like I said, the smells coming from the kitchen filled the house, sweet and spicy, definitely building the hype for this concoction. The finished product didn’t disappoint either. I could definitely taste all the flavors, sweetness of the mango, corn, and coconut milk, the spicy curry, and a touch of umami from the fish sauce. I would like to add that you could throw in a bit of chicken, tofu, or some beans to the dish for a little extra protein.
Mango Coconut Veggie Curry
- 2 tsp oil (we like to cook with safflower oil, but use whatever you prefer)
- 1 medium white onion, diced
- 3 large cloves of garlic, chopped
- 1/2 of a jalapeno, finely chopped
- 2 ripe mangoes
- 1 can of coconut milk
- 3 tbsp red Thai curry paste
- 1/4 cup of vegetable stock
- 1 tsp paprika
- 20 baby carrots, sliced
- 3 ears of corn, kernels sliced off
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 cup of rice
- Lime wedges
- Heat oil in a large pan over medium heat. Once the oil is hot, add the onions and garlic. Allow to saute for 5+ minutes. Then add the jalapeno and saute another 2-3 minutes.
- Meanwhile, slice mango flesh away from the pit. Using an immersion blender (or regular blender), combine the coconut milk and mango. Blend until the combo is smooth.
- Once the onions and garlic have softened and become fragrant, add the curry paste to the pan. Stir so the paste combines with the oil. Allow to continue to saute another 5 minutes.
- Next, add the mango-coconut mixture, stock, paprika, soy sauce, and fish sauce to the pan. Stir to combine. Allow to come to a soft simmer.
- Once sauce is simmering, add the carrots. Continue at a simmer for 15 minutes, stirring occasionally. Then add the corn and cook for another 10 minutes. Meanwhile, cook rice per directions.
- Serve rice in bowl, cover with vegetables and sauce, and squeeze a lime wedge over top.