Yellow Mango Curry with Jasmine Rice
An aromatic curry made with the king of fruits, mango.
Cook Time: 20 minutes

Difficulty: Easy
Serves: 4
Tagged in: Dals & Curries, Recipes


Coconut oil; 1 ½ tbsp.

Shallot, 1 medium; minced

Minced fresh ginger; 2 tbsp. 

Garlic; 2 cloves; minced 

Thai red chili; 1; thinly sliced

Red curry paste; 3 tbsp. 

Coconut milk; 2 cans 

Coconut sugar/palm sugar; 3 tbsp.

Sea salt; as required

Tamari or soy sauce; 2-3 tsp. 

Turmeric; 1 tsp; ground

Red bell pepper; 1; diced

Thai pea aubergine; 1/2 cup

Broccoli florets; 1 cup; blanched

Ripe mangos; 2; diced

Cashews; 1/4 cup; roasted and fried 

Lemon juice; 1


  1. Heat a cast iron skillet and add coconut oil, shallot, ginger, garlic and Thai red chili. Add a pinch of sea salt and sauté for 2-3 minutes, stirring frequently.
  2. Add red curry paste and stir, cook for 2 minutes. Add coconut milk, coconut/palm sugar, sea salt, tamari, turmeric and stir. Bring to a simmer over medium heat.
  3. Once simmering, add red bell pepper and Thai pea aubergine. Cook for 5-10 minutes.
  4. Once the broth is thick, well-seasoned and the vegetables have softened, add mango, cashews and lemon juice, and simmer for 5-8 minutes over low flame.
  5. Serve with jasmine rice and steamed broccoli. This dish gets elevated with the addition of more lemon juice and Thai basil.

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