Clean Vegan Mango Curry
- lauralu8
- Jun 9, 2016
- 1 min read
This is one of my favourite Thai Curry Recipes! The mango & coconut go so well with the spices from the curry paste, you can adjust the hotness as well by putting in more or less paste depending on how brave you're feeling. This is a really easy recipe to follow & you can change it to suit you in any way you like. Changing the vegetables to suit whats in your fridge or swapping the tofu with chicken or prawns! You're the chef!
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Recipe:
1 red onion diced
1 red pepper diced
1 handful of sugar snap peas chopped
3 cloves of garlic
Thumb size piece of ginger diced
2 ripe mangoes chopped
1 tin of light coconut milk (400ml)
4 tsp of red thai curry paste
Tofu cut into cubes
Gluten Free soy sauce
Sesame seed oil
Method:
Fry Tofu in pan with sesame seed oil & gluten free soy sauce for around 20 mins depending on how small you cut the tofu. Remove from pan once cooked.
Fry Veg in left over oil, adding a little more soy sauce to taste. Add ginger & pressed garlic. Once fried lightly add mangoes, coconut milk & curry paste. Add more or less curry paste to taste.
Re-add tofu once veg & sauce is warmed thoroughly.
Serve with brown rice & a sprinkling of spring onions (& if you don't want to be really really healthy have a few shop bought prawn crackers).
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