Mango Thai Curry
Mango Thai Curry

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, mango thai curry. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Rich, flavorful Thai Yellow Curry with mango, red bell pepper, and cashews! Serve with rice or steamed broccoli for an incredibly satisfying plant-based meal! Thai red curries are normally spicier than yellow (the yellow comes from turmeric) and the Thai green curry paste is the spiciest.

Mango Thai Curry is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Mango Thai Curry is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have mango thai curry using 15 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Mango Thai Curry:
  1. Make ready 2-3 ripe mango (Alphonso)
  2. Take 1 lemon juice
  3. Get 4 red chillies (soak them in water for 30 minutes)
  4. Take 200 ml coconut milk
  5. Get 1 tomato
  6. Take 1 tbsp cumin seeds
  7. Make ready 1/2 tsp Mustard seeds
  8. Prepare leaves Curry
  9. Get to taste Salt
  10. Prepare 2 spoon ghee
  11. Make ready Asafoetida
  12. Make ready 1/2 tsp turmeric powder
  13. Take 1/2 tsp red chilli powder
  14. Take 1/2 tsp Coriander powder
  15. Make ready 1 1/2 cup cooked rice

Mango chicken curry is an aromatic, sweet and spicy Thai curry. The sauce is made with creamy coconut milk and Thai red curry paste, which adds that special umami factor. Chicken, vegetables and fresh mango chunks (fresh or frozen) are added to complete the dish. Thai Style Mango Chicken Coconut Curry Recipe is a delicious sweet and spicy, creamy coconut curry with succulent pieces of chicken and juicy ripe mangoes.

Instructions to make Mango Thai Curry:
  1. Firstly, peel the mangoes and cut top most layer of mango pulp. Keep aside rest of the mango with it's gutli part. And pulp in one bowl.
  2. Soak that peels in water
  3. Now make red chillies and tomato paste. Mix both in blender and make thick paste. Make
  4. Now set a wok on medium heat, add 2 spoons of ghee, cumins seeds, mustard seeds, curry leaves, and add asafoetida.
  5. Now add mango pulp and saute for 2 minutes.
  6. Add red chilli and tomato paste, add salt, turmeric powder, red chilli powder and coriander powder. Now saute all the ingredients welll for 5 minutes.
  7. Now add the rest of the mango part with it's gutli.
  8. Add water In which we soaked mango peels. Take out the peels and throw it now. And add that water in curry.
  9. At last add coconut milk and stir it for 2 minutes.
  10. Add lemon juice for tangy taste. Mix well everything and cover with lid and keep on low flame for 5 minutes.
  11. The mango Thai curry is ready.
  12. Now serve with rice.
  13. You can eat with chapatis also. Both rice and chapatis give a nice taste with this curry.

The earthy flavours of the lemon grass and kaffir lime leaves present in the yellow thai curry paste make the base of this lip smacking curry. The addition of the bell peppers add a lovely crunch to the curry. Growing up in sunny England, I ate a lot of curry. Just about as many lamb Vindaloos, chicken Tikka Masalas or beef Rogan Josh as I could get my hands on. Occasionally I'd have a Thai green curry to really push the boat out.

So that’s going to wrap it up for this exceptional food mango thai curry recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!