Thai Mango Red Curry

Preparation time 20 min
Cooking time 20 min
This recipe keeps for 4 days

Ingredients (4 servings)

Curry

• 1 medium Red onion (thinly sliced)
• 4 clove Garlic, raw (minced)
• 2 tbsp Red curry paste (adjust to taste)
• 400 ml Coconut milk, canned (full fat)
• 300 ml Water (or vegetable broth)
• 1 tbsp Soy sauce (or tamari if gluten-free)
• 1 tsp Coconut sugar
• 5 leaves Kaffir lime leaves (optional)

Rice

• 2 cup Black rice, uncooked
• 2 cup Water
• 1 tsp Salt

To be cubed

• 1 medium Carrots, raw (cubed)
• 1 medium Red bell pepper (cubed)
• 1 medium Zucchini, raw (cubed)
• 1 block Tofu (cubed)
• 1 fruit Mango, raw (cubed)

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Instructions

1. Press the tofu using a heavy object or tofu press, for 20 to 30 minutes, to get rid of the excess moisture. A pressed tofu will absorb more flavors.
2. Prepare the rice
   Option 1 - Classic: Bring water to a boil, then stir in the rice and salt. Cook according to packet instructions.
   Option 2 - Pressure cook at High Pleasure for 20 minutes and natural release the steam.
3. Warm a large skillet over medium heat. Once tot, add the thinly sliced onion and minced garlic. Sauté for 3 minutes, stirring frequently. If necessary, sauté in 1 - 2 tbsp of water. Then, add the curry paste and cook for another minute.
4. Add the cubed carrot, bell pepper, zucchini and tofu. Give it a stir and cook for 5 minutes.
5. Next, add the coconut milk, water (or vegetable broth), soy sauce, coconut sugar and kaffir lime leaves. Stir to combine and bring to a simmer. Cover and cook until the vegetables are tender and cooked through, around 10 - 15 minutes.
6. Stir in the mango and simmer for 2 more minutes.
7. Serve on top of rice, enjoy!
8. How to store
   Store the leftovers in the refrigerator for up to 4 days.

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Nutrition

One serving contains 727 calories, 24 grams of protein, 29 grams of fat, and 101 grams of carbohydrates.

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