Flavorful and colorful vegan Thai mango curry with cilantro and cashews! A quick Thai curry recipe with store-bought Thai red curry paste and other staple pantry ingredients. Serve it with the grain of your choice for a hearty meal.
1ripe firm mangopeeled and chopped, approx 350 grams
¼cupcilantrochopped, loosely packed
Heat a saucepan or wok and add the coconut oil. Let it melt and once the oil is hot, add the cashews and roast it till it turns light golden brown. Remove it from the pan and set it aside.
Add the chopped garlic, green chili, ginger, and shallots to the same pan. Saute until the shallots are soft and translucent. Then add the onion petals and saute for a couple of minutes. Then add the red bell peppers and red curry paste. Mix well and cook for two to three minutes.
Add the salt, soy sauce, and coconut milk. Mix well and simmer for 8 to 10 minutes over medium-low heat.
Now add the brown sugar (if using), mangoes and broccoli florets. Mix again and cover and cook for 3 minutes. Then remove the lid and check for salt and spices. Adjust accordingly. Add the cilantro and simmer the curry for 3 to 5 minutes and turn off the heat.
Add the roasted cashews and lime juice before serving, and enjoy with rice or quinoa.
Simmer the curry over medium-low heat and do not cook at high heat.
Adjust the curry paste, soy sauce, and salt to taste.
You can use store-bought roasted cashews. If using roasted and salted cashews, be cautious while adding salt to the gravy.
You can reduce the measure of broccoli and red bell peppers to half and add 100 grams of tofu for added protein.