Thai Yellow Coconut Curry with Mango

Name: Thai Yellow Coconut Curry with Mango
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Cuisine: Asian, Thai
Ingredients: 1 ½ Tbsp coconut oil ((or avocado or grape seed oil)); 1 medium shallot, minced; 2 Tbsp minced fresh ginger; 2 cloves minced garlic ((2 cloves yield ~1 Tbsp)); 1 Thai red chili ((or serrano pepper // stem removed and thinly sliced with seeds)); 1 cup chopped red cabbage ((optional)); 3 Tbsp red curry paste*; 2 (14-ounce) cans light coconut milk ((sub 1 can of full fat per 2 cans light for extra creamy texture)); 3 Tbsp coconut sugar ((plus more to taste)); 1/4 tsp sea salt ((plus more to taste)); 2-3 tsp tamari ((or soy sauce if not gluten-free)); 1 tsp ground turmeric; 1 red bell pepper ((seeds and stem removed // cut into bite-size pieces)); 1/4 cup green peas ((optional // frozen or fresh)); 2 ripe mangos; 1/4 cup roasted cashews ((salted is best)); 1 medium lemon, juiced; Lemon wedges; Thai (or regular) basil, or fresh cilantro; Brown rice* or coconut quinoa; Steamed broccoli

Instructions

Prep:8minCook:22min

Rich, flavorful Thai Yellow Curry with mango, red bell pepper, and cashews! It all comes together in 30 minutes and 1 pot. Serve with rice or steamed broccoli for an incredibly satisfying plant-based meal!

Updated at: Sun, 11 Jan 2026 18:12:54 GMT