Mango Curry with Jasmine Rice Inspired by Dana from the Minimalist Baker
  • Prep time: 30 minutes
  • Calories: 530
A delicious curry is a stunning summer time dinner. They use few pots, which means less cleaning, they bring a heap of flavour, helping keep you cool, and they are light on your stomach. In this crowd-pleasing recipe you will combine the summer flavours of mango and capsicum with coconut milk and turmeric. A little broccoli and cashew adds texture and crunch.
  • 12 Cup of Jasmine Rice
  • 1 of Shallot
  • 1 of Ginger
  • 1 of Garlic Clove
  • 1 of Red Chili
  • 1 of Red Capsicum (Small)
  • 1 of Mango
  • 12 Tbsp of Thai Red Curry Paste
  • 1 160g Pack of Coconut Milk
  • 1 5g Pack of Soy Sauce
  • 1 Tsp of Turmeric
  • 14 Cup of Cashew Unsalted Roasted
  • 2 Tsp of Lemon Juice
  • 12 of Broccoli

Cook Rice & Prepare Ingredients:

Bring 114 cups water to a boil in a medium pot. Stir in rice. Cover and reduce heat to low. Simmer 15 minutes until all of the water is absorbed. Keep covered and let the rice absorb the water off of the heat. Mince shallot. Peel and mince ginger and garlic. Thinly slice 12 the red chili. Medium dice capsicum. Dice the mango (see tip).

Start Curry:

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

Simmer Curry:

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.

Cook Broccoli:

In the meantime, 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.

Adjust Curry:

At this time, taste and adjust the flavour of the curry as needed. Add more sugar for sweetness or salt for saltiness. Don't be shy with seasonings - this curry should be very flavourful. Once the broth is well seasoned and the capsicum is softened, add mango, cashews and lemon juice, then simmer for 3-4 minutes more over low to medium-low heat.

You Plate It:

Divide curry between plates. Serve over rice and broccoli. (Tip: This dish is elevated with the addition of more lemon juice). Enjoy!