MANGO COCONUT CURRY
A recipe with slightly more ingredients than I would normally make but this is completely worth it.
They are all groceries that once you purchased them, you can use them for so many delicious recipes.
This curry is sweet and super flavorful but certainly not too spicy! A good recipe again for the whole family and all made in 1 pan, so not a lot of dishes to wash. No 10-minute recipe for this time, but a delicious, completely homemade feast.
Makes: 3 or 4 servings
Prep time: 15 minutes
Cooking time: 20 minutes
Equipment: Frying pan and cooking pan
about 2 cups of rice of your choice
2 tablespoons oil
1 red bell pepper
1 1/3 cup of green peas
1 red onion
3 cloves of garlic
small piece of ginger
teaspoon curry powder
teaspoon of turmeric
teaspoon of cumin
teaspoon of smoked paprika powder
tablespoon of chopped sereh (lemongrass)
half bouillon cube
1 tablespoon sweet soy sauce
1 cup of water
1 cup coconut milk
1 to 2 cups of fried tofu
cashews or brazil nuts
fresh jalapeño or red pepper
Cook the rice according to the package instructions and set it aside. Cut the onion and bell pepper into strips, the mango into cubes and the garlic and ginger as small as possible. Before you start frying, it is more organized if everything has already been cut.
Now heat a large frying pan or wok over medium heat and add the 2 tablespoons of oil. When the pan is hot enough, put the onion in first and fry it for a few minutes, then the garlic and ginger, fry it for 1 minute, not longer, otherwise it will burn and your garlic will become very bitter. Now add all the spices and let it bake in the oil for a few minutes. Mix and stir well with the onion and garlic. Finally we will fry the bell pepper for a few minutes and then add the mango, sweet soy sauce, bouillon cube, sereh pasta, water and coconut milk. Let this boil gently for 15 minutes.
Almost finished! Finally, add the green peas and the juice of a whole lime. Now you can turn the heat off. Due to the warmth of the pan and the other ingredients, the green peas are cooked within a few minutes.
Serve with rice, possibly the topping and papadums.