Apr 7, 2010

Mango Thai Curry

I enjoy making Thai Curry specially the green curry because it's so easy and everyone at home loves it. This time I added some fresh ripe mango to the paste and it turned out even better.

For the gravy you need

A coriander-mint chutney made with ginger, garlic and green chillies
Pulp of one ripe mango

Blend the two together.

1 chopped onion
2 cups fresh coconut milk (always better if you've made it fresh) Or 1 tetra pack of store-bought coconut milk
3 fresh basil leaves
1 leaf of lemon tree if available
3-4 lemon grass

Steamed & cut vegetables of your choice like:
Lady Fingers
Red Pumpkin

Raw Vegetables of your choice like :
Green, Red or Yellow Pepper

Saute the onions in little bit of water and when they turn translucent add the green paste with mango. Add the turmeric, basil, lemon tree leaf and lemon grass. Add a quarter cup of the coconut milk and let it simmer for a few minutes. Add the raw vegetables and stir it around a bit.
Add in the rest of the coconut milk and let it simmer for 5 minutes. Put in the steamed vegetables and let it come to one boil.

If you use the ready made coconut milk you will need to add water since it is much more thicker.
Add in some salt and pepper and serve hot with brown rice.

The mango adds a sweetness and gives it a nicer colour.


  1. tried this out...
    and it came out really well :)
    this is when you realise you are unnecessarily paying a bomb for tasty food outside... :D


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