Thai Yellow Coconut Curry with Mango

This was so delicious! I have been looking for the perfect restaurant quality and style yellow coconut curry recipe and this is it! This will be a family staple! I froze it to have plenty of extra! I did not have access to mango so I used steamed broccoli, cauliflower and carrots instead (from a frozen california blend) I sub the full fat coconut milk as directed and added a little extra thai red curry paste. I can not rave enough about how perfect this meal was! The taste, the smell, the texture, the nutrition. It was amazing! ⭐️⭐️⭐️⭐️⭐️

This was just as good as I thought it would be!! 💫💫

One of the best things I’ve ever put in my mouth. Delicious. If you’re not sure just make this, because you will not regret it. Wish I could give six stars.

So much flavor! I have been craving it again ever since my first time making this last week. Definitely making this once a week was so easy too I added all the suggested veggies * cabbage broccoli peas * and made it over coconut quinoa

Definitely recommend

I was searching for a way to use up some extra mangos I had and came across this recipe. I made it while I had some family visiting and everyone loved it! The flavor is wonderful! Easy to make and incredibly delicious. I did make a few changes….I didn’t have a thai chili or serrano pepper so I just sprinkled in some red pepper flakes. And, I added broccoli and shredded carrots to the curry. I will definitely make this again!

Another winner! I feel a bit bad rating this, because I made changes based on what I did/n’t have on hand, namely: brown sugar instead of coconut sugar, a jalapeño pepper and a green Marconi pepper from my garden instead of the Thai and red peppers, and snap peas from the garden instead of shelled peas. I also added cubed tofu; simmered for five minutes, then added the pepper, then three minutes later the peas, which cooked for just two minutes before I added the mangoes, etc. I’m growing Thai basil in my garden, too, and after adding it I agree that it elevates what’s already an extremely tasty dish!

Thanks for all your great recipes!

This recipe is amazing! I also added some extra curry paste, coconut sugar, and tamari. I also added a few more thai birds eye chili peppers (I like it SPICY!). Lastly, I added a few kaffir lime leaves to my curry. My wife and I are OBSESSED with kaffir lime leaves ever since we attended a cooking class on our honeymoon in Bali. They take all of our thai / balinese recipes to another level! I served my curry over black rice and added broccoli to it. So good! I’ll definitely be making this again and sharing with friends!

I have made this quite a few times and every time I’m in heaven! In addition to the mango and cashews, I usually go with bell pepper, steamed broccoli, and tofu, drained, cubed, and tossed into the curry to warm through, served atop rice. It’s all about the flavor of the sauce and definitely the mango and cashews! So, so delicious!

Tried again!!! It’s really amazing!!!! Can I add these additional stars to rate it?
*********** (and counting)

I made this with very few changes and we really loved it. The mango is really terrific in this curry and puts it over the top into something special. The store didn’t have red cabbage (!) so I didn’t get to try that, but I did add blanched broccoli at the end–it looked so good in the photo–and that was very nice, worth the extra prep work. I added a second bell pepper, too. I chose a curry paste with chili in it so left out the Thai pepper, and there was just a little hint of heat, which suited us well. I used the full-fat coconut milk option. I also used a lime instead of a lemon. Husband added some chicken to his dish and I added some fried tofu to mine; everyone was happy! The only thing I would personally do differently is to add the peas at the end so that they stay vibrant. We’ll definitely make this again.

Really wonderful recipe!!! Thank you! Didn’t have the time to take a picture… it was eaten before I could grab the phone….

Made this tonight because I saw that it used mangos (I had to use mine up) and I could use this with Red curry paste, which I have a lot of. So grateful to you for sharing different ways we can use red curry paste and add a few other ingredients to get the achieved dish. Turned out great!!

I had to sub in other veggies that I had on hand as well as herbs. Had to use up Thai Basil, lemongrass, Kaffir Lime leaves, spiralized sweet potatoes, chickpeas and kale. Thanks for giving such a wonderful base!

I love this dish! Extra spicy (I used a Thai red chili) but so flavourful! I modified slightly by adding a quarter cup of red lentils and a bit of broth for cooking them after the step with the red cabbage.

THESE, are the types of meals that get the skeptics or the older crowd that may not be that food adventurous, to become thai food lovers. Well done and thank you so much for the recipe. Cheers!

Okay so I was originally planning on using a different recipe, so there are a lot of modifications below (turned out AMAZING though):

– Used a mixture of e.v.o. oil, peanut, vegetable, and sesame oil.

– I only had one can of coconut cream so I substituted the second can with 7oz. 2% milk, 7oz. coconut sour cream (that I had made and was leftover; https://www.onegreenplanet.org/vegan-recipe/homemade-coconut-sour-cream/) and 1/3 cup shaved coconut.

– Curry was a bit thick with the coconut cream (instead of milk) so I added 1 1/2 cup stock, and roughly 1/4 cup water (used this just to wash out my containers).

– I used a total of 1.5 tsp turmeric and 3.3 tbsp yellow curry powder (had no paste), and also added 1/2 tsp ground cumin and 1/2 tsp ground sumac.

– Didn’t have any mangoes so I subbed 1 red plum and 1 gala apple for the sweetness.

– Used 2.5 medium green bell peppers and 1 1/2 cup cabbage. Added half a carrot, half a cucumber.

– Wanted a little more protein in the curry so I added an additional 1/4 cup green chickpeas.

– Read the recipe wrong and used 1 tbsp tamari and 1 tbsp dark mushroom soy sauce (BIG OOPS). The curry still tasted sweet and was able to also take 1 1/4 tsp of sea salt.

– Forgot the lemon completely but it seemed sour enough.

In the end, my family and I ate about 4.5 portions of curry with rice, and I still have another 7-ish portions leftover. I had this recipe adjusted to only 4 portions though LMAO, but I think I just went crazy and added so much more to the pot. Giving the rest out to my extended family, but everyone at home was licking the bowls and wanting to keep some of the curry for ourselves. Had a nice sweetness that probably would’ve tasted even better with mangoes, but I think the curry was addicting because of the extra salt AHAHA. Anyways, leaving a great review because this tasted sooooo good and very much like the Thai coconut curry I get from restaurants.

I made this tonight for my husband and he loved it. I had some edits like onions for shallots. No cashews and I didn’t have the Thai red chili. Which was so important as my husband said it needed more kick. That was the kick! What dry spice could I have used when I don’t have the chili pepper?
I added beef as well. Will make it again and I’m already sharing it. Thank you!

This was just a show stopping meal. Clean plates all round – even for the non-vegetarians! It was the most beautiful Combination flavours. I will definitely be making this again! I only had one mango and I Only used half a can of coconut milk and 200ml of almond milk with a tablespoon of cornflour. It worked perfectly! I added in sugar snap peas when I added the mango. They added a lovely crunch. Well done Dana

So amazing! I used sour yellow curry paste (Maesri brand) instead of red curry paste, because I was trying to use up my yellow curry paste, and it still turned out amazing. Literally one of the best things I’ve cooked in a while, I had a friend over who took some home to his family and even they were asking for more! Will definitely make this again.

Wow, this was such an easy recipe to make and so full of flavor. I used frozen mangos and added mushrooms too. I didn’t have a hot pepper so added some cayenne pepper. I will definitely make this again.

I was surprised to find that I have all these ingredients! Except for mango due to being allergic. I imagine this tastes even better with the fruit, but it is SO GOOD, I’m not sure I won’t have a second helping.

Oh man every recipe on this website is just *chef kiss*, this was so delicious and quick to make HUGE recommend!!

Will definitely be making this again! I omitted the mango (not into mixing fruit with savory) and it still came out amazing. I also substituted light brown sugar for coconut sugar since it was all I had. Loved it!

I made this tonight and everyone in my family loved it. One of my favorite dishes now! Thank you so much for sharing this recipe.

WOW. I have never left a review on a food recipe before this. Thank you for creating a curry packed with rich flavor. I have tried a few different recipes now, and I’m so glad I found this one. I used two full fat coconut milk cans instead of one because I added more veggies (carrots & a zucchini) and chicken too. Because I used more coconut milk, I nearly doubled the spices & coconut sugar with the addition of another tbsp of curry paste because it tasted perfect before the second can. I also substituted the shallot with a yellow onion. This was spectacular and I will be making it again with plenty of leftovers for the week! ❤️❤️

This turned out amazing and I plan to make more of her recipies because it was easier than I thought. I’ve never made Thai food before but since the pandemic I wanted to figure out how to make my favorite Thai recipes and this one was almost as good as at the restaurant. It was very easy and I even added carrots and broccoli instead of peas which worked out great for more texture. I think the author did a great job offering substitutions for things that were already in my pantry. Very pleased that I stumbled across these recipes and appreciate the author sharing.

So delicious! I’ve cooked my fair share of Thai curries and I will 100% say this is to closest to restaurant-style curry I’ve ever made. I ended up increasing the amount of curry paste and coconut sugar, and replaced the serrano pepper with 1.5 tsp chili garlic paste for heat. Will be using this recipe from now on! Thanks!

Amazing recipe!!!! Tasted just like Thai takeout.
A few tweaks:
I used two can of full fat coconut milk instead of one by accident, but it was totally worth it! Had a lot of extra broth to smother the rice in and the flavor was insane!
Cut a head of broccoli in when the frozen peas went in and it was perfectly cooked by the end of the cooking process.

Thank you so much for this! New staple for sure.

This was delicious and fast! I wanted to add some protein, so I did use some vegan chicken, 1 can of full fat coconut milk, lots of crushed peanuts, a handful of spinach, and a little more brown sugar. And definitely use both mangos… I went with another reviewer’s suggestion and just used one, but next time, I’ll use two. Served it on basmati rice since that’s what I had on hand. And it was even better the next day. Thanks, Dana!

I tried it today and came out really good! I made a few subtle changes. Instead of 2 cans of coconut milk used coconut milk and some low sodium chicken stock. As I was using low sodium soy sauce had to add a bit more than given in recipe. Also added 1 tsp of lemongrass paste.
I wanted to make this with Salmon. So after adding all the vegetables (mushroom, carrots, red bell pepper, onions, scallions) then added Salmon at the end. And skipped cashews, and instead topped the bowl with some crushed peanuts. Amazing taste!!! Thank you for this recipe.

I never leave comments on recipes, but this is one of the most AMAZING dishes I’ve ever made. A perfect balance of sweet and spicy and I’m definitely folding it into my regular rotation. I omitted the cabbage, peas, and cashews since I didn’t have any on hand and used brown sugar instead of coconut sugar. Plus added some cornstarch to thicken as it was simmering. I served over rice but also had leftovers with a baked sweet potato which was equally as delicious! Thank you for an awesome recipe!

it turned out to be the best dish I have ever cooked. Kids loved and it seems now I have to make this very often.

This recipe is incredible. Its relatively easy to make, once you buy the ingredients you can make this a few times over before you have to repurchase anything (which is huge for me). The kick is perfect, I used full fat coconut milk (1 full fat can/1 lite can) because I live for creamy textures. I used garbanzo beans (chick peas) instead of cashews (because its what I had on hand), one mango (it was definitely enough) and I had brown sugar, so I used that. It is the perfect recipe. Delicious and perfect for hosting. Yields a lot! I served over rice the first night, and with left overs I served over broccoli (so good!). I encourage anyone who has dabbled in the kitchen to try this, its so easy and makes me feel so fancy making it! Family go 6, 1 toddler devoured it, the other tolerated (which is huge), older children loved it. Husband who is not a fan of anything out of the norm loved it too!!! Thank you for this recipe. Its an official staple.

Followed the recipe exactly as written, except once all I had added all of the ingredients to the pan I realized I had forgotten to add the red curry paste. Added it at the last minute and allowed it to simmer for a few minutes. Even with my mistake this is one of the best curries I have every had. Restaurant quality and I will definitely be making it again. I am anxious to try more recipes from your site. Making the Tuscan Style Beef and Lentil soup tonight.
Thank you for such a great recipe.

This is insanely good! I made some modifications!
-didn’t use the chilies because it’s for my 1.5 year old too!
-didn’t have chilli paste (:o) but subbed equal amount curry powder ( next time if I did this I would leave out the turmeric as it has a strong turmeric flavour, definitely ok but I’d tone it down next time!)
-added spinach with the mango at the end
-cut out the cashews because of my toddler
-used frozen mango pieces
-used a full cup of frozen peas
-subbed cauliflower for cabbage
—- basically I swapped a ton of ingredients haha haha, but used what I had in my fridge and cupboard and it’s next level flavour! Just have fun with this recipe! So Delish!

I had fun with this recipe, and my husband and I both found it delicious. These are the modifications I made:
– I served the curry over rice, but added lots of partially steamed broccoli to the sauce.
– I also added a 1 1/2 C. of mixed, pre-cooked soy beans and chick peas to add body and protein.
– I used the full-fat coconut milk, but increased the broth volume by adding 2-3 cups of the broth in which I had cooked the beans.
– I seeded the Serrano pepper.
Thanks for sharing!

I woke up jet lagged and made this at 4am this morning. Its only 10.45 and im already desperate to get home and eat it!

I love this recipe. I almost have it committed to memory. I Made a lot of it, so with the extra, I took it to my coworkers and they loved it to. I added a little bit more coconut sugar to tone down the spiciness because I lean towards the more sweet foods and it was excellent!!! Thank you!

SO FREAKING GOOD. AMAZING. NO WORDS. JUST ????
So good that I got home before my husband and took the leftovers out of the fridge just to look at it. And I couldn’t help myself – I ate some of it cold ??

I made this last night and could not wait to get home to eat the leftovers (and I’m not much of a leftover girl). I made a few changes based on what I had:

I added broccoli at the same time as the red peppers
I used 1 can coconut milk and one can coconut cream because that’s what I had
I used organic cane sugar instead of the coconut
I used gf soy sauce, not tamari

We served it over brown rice.

Next time I make it I will leave out the sugar until the end. It was too sweet for my taste even before the mango (maybe due to using regular sugar vs coconut?). Still amazing though. I might not add the mango next time either just for sake of cost and ease.

Would be good adding potatoes, carrots, pineapple, bamboo shoots, cauliflower, squash, the list goes on and on.

Thank you for another amazing recipe! You never disappoint ❤️

Regular favourite!!

Absolutely delicious! It’s quickly become a regular meal in our family and is my go to meal when Gluten Free family come to visit! The only substitutes I make is, sometimes I forget to buy a shallot so I will use a normal small onion and I usually use normal sugar. We like it on the more earthy side so we tend to add an extra dash of tumeric.
Everyone I make this for says how amazing it is! I have passed the recipe on to several who have asked for it. Thanks for sharing such a great meal!

Very delicious, I thoroughly enjoyed over brown basmati rice! I followed the recipe as is, although used Maple syrup in place of coconut sugar. In the future, I’ll swap out cashews for roasted peanuts, and skip the lemon at the end. Will also plan to add something heartier to it or chunks of cooked sweet potatoes or kabocha squash or adding tofu for protein.

This recipe is incredible!! I am a huge fan of Thai curry and have tried many different recipes at home, but they’ve always been just okay. This was a huge exception- it was SO good!! I left out the mango and cashews and substituted bamboo shoots because of the mood I was in- the substitution worked well. I will hands down be making this again ASAP!

I made this curry and subbed extra roasted veggies, sweet potatoes/ bokchoy for the mangoes as I didn’t have any, similar to your red curry recipe. I love the base curry it is amazing ! It was DEEEEELICOUS! I love that the recipe was easy to follow and the video helped as well :)

This is an all time favorite for us. I leave out the sugar because the coconut milk already adds enough sweetness for my tastes. Otherwise, it hits every flavor note and is so completely satisfying. This is my husband’s requested dinner whenever he gets home from traveling overseas. Thank you!

I made mine without the sugar and added more vege.
Such a delicious vegan recipe! Mango really makes it 10/10.

I use this recipe regularly. My family absolutely loves it as well as my co-workers and boss. I have to make it in double and triple sized batches. Thank you so much for this recipe!

This was absolutely delicious, even without some of the ingredients that were needed. I ended up substituting the thai red curry paste with a curry powder. It still ended up being very good. Thankyou for the delicious recipe!

I had some Red Thai paste that I bought back from Krabi- I decided on this recipe and I’m so glad I did! Followed everything step by step- friends were going for seconds! Cannot wait to make it again! Stunning!!! Thank you :)

One of the best curries ever. I love this so much. Crazy flavor. Rich, vibrant, soft, crunchy, heart warming and refreshing all at once. I did not let up on the lemon at the end and I’m so thankful for that. Thank you minimalist baker for helping me feed myself in such a beautiful way.

This is sooo delicious – absolutely loved it! Paired it with the naan recipe from this site. Thank you Dana!

I want to thank your for this great recipe! Just finished eating it and it was honestly one of the best things I have ever made. I used your red curry paste recipe to make the curry paste, which is just so much better than anything I could find store bought here. I omitted the cashews and used carrots instead because that’s what I had hanging in the fridge, they fit quite nicely. Ate it with a side of roasted romanesco and sweet potato rice. I will definitely make this again, my boyfriend has already requested that I make it next time some friends come over to blow them away with this ;)

Made it according to recipe. Ate it with combo of little rice and broccoli, as well as Dana’s baked crispy peanut tofu. Incredible recipes! Love ❤️ and can’t wait to have again. Thank you so much for sharing Dana!

Made this for dinner last night. My non-vegan boyfriend loved it! I added baked tofu for extra protein

I made it and it was really delicious.

Absolutely love this receipe. I also add chicken to make a yellow curry chicken. It is so delicious and satisfying. Would recommend to anyone and I have had nothing but positive feedback!

Is the red cabbage a new addition? I don’t remember seeing that in the ingredients the last 900 times I made this ?

Damn Damn good. Threw some small blanched potatoes in as well….plus lots of basil.

EPIC. That is all. ?❤️

I am full-on addicted to this recipe. I make it almost once a week. Sweet, savory/spicy, mango, what’s not to love? I add tofu and broccoli to it and it makes this delicious sauce-y dish even more amazing. Serve over basmati! <3

Wow !!! Really nice, my wife is vegetarian and am not, but I do most cooking after work so this time I try to test her with a vege dish and all I have to say wow, she loved it and so am I, I made a slit change by adding a full jalapeño pepper for Khoi flava.
Thx again ((::

Yum! My BFF, recently married, went from take out queen to gourmet chef. She revealed her secret and sent me a link to this blog. Hooray! I followed it step by step, tasting and modifying as I went. Oh to be informed on how to DO that! My not so food-adventurous husband and my our little one LOVED this dish. I have red curry paste cubes freezing and I am certain I’ve reached some new pinnacle of … I don’t know, but something.

Just made this after seeing shutthekaleup’s post on IG! Added some green beans (to use them up) with the other veggies also used your suggested 1 can of coconut milk + 1 can of lite coconut milk and mmMmm so creamy and delish. Plus, it looks so pretty too! Makes me feel like a pro :) I went for a slightly lemony flavor so added a bit more lemon but now I want to try infusing some lemongrass into it next time I make it. Thanks, Dana for another wonderfully fool proof recipe that was fun and fully customizable.

Made this tonight – delicious! Tastes better than takeout! I poured this over steamed broccoli as suggested, and served with naan. My (non-vegan) husband LOVED it!

I made this last night and it was so amazing! Thank you so much for the tastiest at home Thai I’ve ever had! This will become a staple in my house. My kids 2 and 4 ate it up and kept saying how delicious it was and my parents who are obsessed with Thai food loved it and want me to make it again! I introduced my mom to your blog becasuse I also made your black bean brownies which were fantastic as well! Loved the perfect balance of sweet and spicy! Served It with broccoli and brown rice and also stirred in some lacinato kale at the end as I think you added kale when you cooked it for shutthekaleup :)

Hi Dana ….what a delicious recipe! I made a few changes based on my pantry ….used 1 can full fat coconut milk & 4 cups unsalted vegetable stock. Your recipe is now on my regular rotation. Thank you!

I made this today and it was AMAZING! I left out the cashews due to an allergy but the flavors are wonderful! My hubby loved it as well. Thank you :)

Just made this and what a winner it is!! My mangoes weren’t ripe so I threw them in with the peppers and peas so that they would infuse better. I didn’t change much else cuz this recipe is perfect! I made jasmine rice and qunioa to go with it.

I made this and found that if you dont include the tamari or soy sauce it’s too bland. You definitely need the salt!

I made this as part of a Christmas Eve Thai dinner party and it was the crowd favorite! Definitely the best Thai dish I’ve ever made. Beautiful and perfectly balanced flavors

This recipe was perfect and actually tastes better than from my favorite restaurant! But instead of using mangos, I used fresh pineapple cut into chunks. I also like it a little spicey, so I added a second pepper. Then basil leaves in the last few minutes and served over white rice and broccoli was great.

I made this for my family tonight and every plate was clean! My husband ate 2 servings and is excited to eat more at work tomorrow. I had peanut butter and bread on the table just in case my kids (3 and 4 1/2) weren’t into the curry, but they sat untouched. Each of my boys ate 2 servings! And our daughter (1) couldn’t get enough of it. Thanks for such a great recipe that my whole family enjoyed so much!
I love your website. I always feel extra-successful and “winning” at vegetables and life when I make one of your recipes. :)

This is so good and flavorful! I used full fat coconut milk and brown sugar and it still came out great.

Made this dish! It was super delicious! My husband loved it. Thanks for the recipe!!!

I absolutely love Thai food, and I am always interested in making my favorite dishes at home. This was so filling and so darn DELICIOUS!! I am a meat eater, but am currently making an effort to cut out gluten and dairy products, and this was an awesome awesome dish for me! For meat eaters who are interested, I added chicken seasoned with turmeric, red curry powder, cumin, salt and pepper, and it went really well with the dish. Also added cubed potatoes. My family loved it, and I am so so happy I found the Minimalist Baker! You are rapidly changing how I view healthy/clean eating for the better. Your website is making it so darn easy to eat well! Thank you so much!

Made this for dinner tonight! Huge hit with the whole fam!!! Absolutely delightful!! Thank you for such a delicious and simple recipe.

Just made and LOVED! We added potatoes. Yum. Little too spicy for the kiddos, so I may let up on the chili paste and add it to my and hub’s bowls after cooking. Easy and fast.

THIS IS SO GOOD! At this moment, it is sitting on the stove while I wait for my husband to get home and I can’t stop sneaking tastes! Thank you again for a delicious recipe :) We make at least 2 of your recipes a week!

We just made and ate this curry accompanied by the Thai Carrot Salad. It was indeed delicious. But if you can prepare the ingredients in 8 minutes your name must be Speedy Gonzalez. So our family had to wait for their dinner a little longer than planned. It was worth the wait though.

I’ve never commented on a food blog before. I’m vegan and my boyfriend wanted a mango curry ? so I googled and I had seen this blog before.
Headed straight for the shops cooked it up absolutely love it ❤️… not to spicy or sweet.. great flavour we ate it with brown rice and purple sprouting.. we also nearly ate all four portions ??????

LOVE this soup & so does my husband!! I’m just starting to experiment with curry (I’ve never really been a fan) but ohhhh my goodness this soup is seriously perfection!

Meg Jennings says
March 22, 2017 at 9:55 pm

This was Fabulous!! I used 1 can of full fat coconut milk and then put this over udon noodles. For leftovers I poured the sauce over steamed broccoli and cauliflower – sooo good! Perfect amount of spice and flavor with not that many ingredients. Loved that it came together so quickly too- great job putting this recipe together!

This was Fabulous!! I used 1 can of full fat coconut milk and then put this over udon noodles. For leftovers I poured the sauce over steamed broccoli and cauliflower – sooo good! Perfect amount of spice and flavor with not that many ingredients. Loved that it came together so quickly too- great job putting this recipe together!

Another delicious recipe on this blog. I discovered Thai food just a little while ago and I’m addicted. I could have the red curry with peanut sauce from my local restaurant three meals a day everyday! But this was seriously great. My first try at cooking Thai curry. I added prepared tofu and I went with the broccoli too. I only added one tablespoon of sugar. Next time I will omit the mangoes entirely. They were good but don’t reheat well and I like to cut sweets out wherever I can. This is awesome though and I look forward to experimenting with different veggies which I think is the beauty of curry. My husband and five year old son loved it too they give it four thumbs way up.

So yummy and easy! I subbed diced pineapple for the mango and added some spiralized carrot for fun (lol). Perfect comfort on this snowy day :) oxox

Seriously one of the best things I’ve ever made. A Thai restaurant couldn’t have done it better. Minus cashews and red bell, but I added broccoli at the end instead of steaming. Thank you Dana for loving food and creating these healthy recipes that are easy to make. Love this recipe!

Had a (non-vegan) friend over for dinner and made this with coconut quinoa–it killed! Thanks so much for an easy, DELICIOUS curry :)

Amazing recipe! My husband and I make this minimum of once a month and it’s delicious every time. I have made this with both the serrano and thai chiles and you really need the thai ones for it to have it’s kick. We’ve also sautéed extra firm tofu and added it for protein which makes it stay with you a bit longer. I also prefer using just plain table sugar over the coconut sugar as I find it tastes better and is easier to find.

Pro-tip, the curry sauce on it’s own actually freezes quite well. We have started bulk making this by putting all the ingredients through the thai chili in a food processor to save on chopping and making it in quadruple batches. Stop at the end of step 3 and freeze and you can thaw it out later to chuck the veggies in.

I made this last night! It was surprisingly simple, although I’ve discovered chopping mangoes is harder than I thought. It was very “saucy” (which is fine as the sauce is DELICIOUS) but now that I’ve made the base sauce, I’ll experiment in the future with different veggies. I made mine with broccoli and coconut quinoa – definitely recommend.

I took a photo and showed my sister, who gave me the ultimate compliment: “Wow, that looks way too delicious to be healthy!” I was delighted to correct her :)

Thanks Dana!