Mango Curry with Jasmine Rice Broccoli and Cashew Nuts

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork. Dice shallot. Peel and mince the garlic and ginger. Thinly slice chilli. Dice capsicum. Dice mango (see tip).

Heat oil in a large pot over medium heat. Once hot add shallot, ginger, garlic, and red chilli (to taste). Add a pinch of salt and sauté for 2-3 minutes, stirring frequently. Add the Thai red curry paste and stir, and cook for 2 minutes more. Add coconut milk, 1 tsp sugar, salt, soy sauce, and turmeric and stir. Season and bring to a simmer over medium heat.

Once simmering, add capsicum and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat. Cook for 5-10 minutes, stirring occasionally, to soften the capsicum and infuse them with curry flavour.

Bring a medium pot of water and a pinch of salt to boil over high heat. Cut broccoli into bite size florets. When water is boiling, add broccoli and cook until bright green, about 2 minutes. Thoroughly drain.

Taste and season the curry as needed. Don't be shy with seasonings, this curry should be very flavoursome. Once the broth is well seasoned and the capsicum is softened, add mango, cashew nut pieces and lemon juice, simmer for 3-4 minutes more over low to medium-low heat.

Divide curry between plates. Serve over rice and broccoli. Enjoy!

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork. Dice shallot. Peel and mince the garlic and ginger. Thinly slice chilli. Dice capsicum. Dice mango (see tip).

Heat oil in a large pot over medium heat. Once hot add shallot, ginger, garlic, and red chilli (adding to taste). Add a pinch of salt and sauté for 2-3 minutes, stirring frequently. Add the Thai red curry paste and stir. Cook for 2 minutes more. Add coconut milk, 1-2 tsp sugar, salt, soy sauce, and turmeric and stir. Season and bring to a simmer over medium heat.

Once simmering, add capsicum and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat. Cook for 5-10 minutes, stirring occasionally, to soften the capsicum and infuse them with curry flavour.

Bring a medium pot of water and a pinch of salt to boil over high heat. Cut broccoli into bite size florets. When water is boiling, add broccoli and cook until bright green, about 2 minutes. Thoroughly drain.

Taste and season the curry as needed. Don't be shy with seasonings, this curry should be very flavoursome. Once the broth is well seasoned and the capsicum is softened, add mango, cashew nut pieces and lemon juice, simmer for 3-4 minutes more over low to medium-low heat.

Divide curry between plates. Serve over rice and broccoli. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork. Dice shallot. Peel and mince the garlic and ginger. Thinly slice chilli. Dice capsicum. Dice mango (see tip).

Heat oil in a pot over medium heat. Once hot add shallot, ginger, garlic, and red chilli (to your taste). Add a pinch of salt and sauté for 2-3 minutes, stirring frequently. Add the Thai red curry paste (see tip), stir and cook for 2 minutes more. Add coconut milk, ¹⁄₂ tsp sugar, soy sauce and turmeric. Season and bring to a simmer over medium heat.

Once simmering, add capsicum and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat. Cook for 5-10 minutes, stirring occasionally, to soften the capsicum and infuse them with curry flavour.

Bring a medium pot of water and a pinch of salt to boil over high heat. Cut broccoli into bite size florets. When water is boiling, add broccoli and cook until bright green, about 2 minutes. Thoroughly drain.

Taste and season the curry as needed. Don't be shy with seasonings, this curry should be very flavoursome. Once the broth is well seasoned and the capsicum is softened, add mango, cashew nut pieces and lemon juice, simmer for 3-4 minutes more over low to medium-low heat.

Divide curry between plates. Serve over rice and broccoli. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork. Dice shallot. Peel and mince the garlic and ginger. Thinly slice chilli. Dice capsicum. Dice mango (see tip).

Heat oil in a pot over medium heat. Once hot add shallot, ginger, garlic, and red chilli (to your taste). Add a pinch of salt and sauté for 2-3 minutes, stirring frequently. Add the Thai red curry paste (see tip), stir and cook for 2 minutes more. Add coconut milk, ¹⁄₂ tsp sugar, soy sauce and turmeric. Season and bring to a simmer over medium heat.

Once simmering, add capsicum and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat. Cook for 5-10 minutes, stirring occasionally, to soften the capsicum and infuse them with curry flavour.

Bring a medium pot of water and a pinch of salt to boil over high heat. Cut broccoli into bite size florets. When water is boiling, add broccoli and cook until bright green, about 2 minutes. Thoroughly drain.

Taste and season the curry as needed. Don't be shy with seasonings, this curry should be very flavoursome. Once the broth is well seasoned and the capsicum is softened, add mango, cashew nut pieces and lemon juice, simmer for 3-4 minutes more over low to medium-low heat.

Divide curry between plates. Serve over rice and broccoli. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork. Dice shallot. Peel and mince the garlic and ginger. Thinly slice chilli. Dice capsicum. Dice mango (see tip).

Heat oil in a pot over medium heat. Once hot add shallot, ginger, garlic, and red chilli (to your taste). Add a pinch of salt and sauté for 2-3 minutes, stirring frequently. Add the Thai red curry paste (see tip), stir and cook for 2 minutes more. Add coconut milk, ¹⁄₂ tsp sugar, soy sauce and turmeric. Season and bring to a simmer over medium heat.

Once simmering, add capsicum and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat. Cook for 5-10 minutes, stirring occasionally, to soften the capsicum and infuse them with curry flavour.

Bring a medium pot of water and a pinch of salt to boil over high heat. Cut broccoli into bite size florets. When water is boiling, add broccoli and cook until bright green, about 2 minutes. Thoroughly drain.

Taste and season the curry as needed. Don't be shy with seasonings, this curry should be very flavoursome. Once the broth is well seasoned and the capsicum is softened, add mango, cashew nut pieces and lemon juice, simmer for 3-4 minutes more over low to medium-low heat.

Divide curry between plates. Serve over rice and broccoli. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork. Dice shallot. Peel and mince the garlic and ginger. Thinly slice chilli. Dice capsicum. Dice mango (see tip).

Heat oil in a pot over medium heat. Once hot add shallot, ginger, garlic, and red chilli (to your taste). Add a pinch of salt and sauté for 2-3 minutes, stirring frequently. Add the Thai red curry paste (see tip), stir and cook for 2 minutes more. Add coconut milk, ¹⁄₂ tsp sugar, soy sauce and turmeric. Season and bring to a simmer over medium heat.

Once simmering, add capsicum and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat. Cook for 5-10 minutes, stirring occasionally, to soften the capsicum and infuse them with curry flavour.

Bring a medium pot of water and a pinch of salt to boil over high heat. Cut broccoli into bite size florets. When water is boiling, add broccoli and cook until bright green, about 2 minutes. Thoroughly drain.

Taste and season the curry as needed. Don't be shy with seasonings, this curry should be very flavoursome. Once the broth is well seasoned and the capsicum is softened, add mango, cashew nut pieces and lemon juice, simmer for 3-4 minutes more over low to medium-low heat.

Divide curry between plates. Serve over rice and broccoli. Enjoy!