Vegan Thai Yellow Coconut Curry with Mango

March 04, 2019 By: Comments
Tagged: Dinner Dinner. Low-Fat Low-Fat. Cashews Cashews. Vegetarian Vegetarian. Low Calorie Low Calorie. Sugar Sugar. Low-Cholesterol Low-Cholesterol. Mango Mango. Low-Carb Low-Carb. Chili Pepper Chili Pepper. Healthy Dinner Healthy Dinner. Mango Mango. Plant-based Plant-based. Affordable Dinner Affordable Dinner. Thai Curry Thai Curry. Rice Rice. Coconut Milk Coconut Milk. Peppers Peppers. Thai Thai. 30 Minutes or Less 30 Minutes or Less. Gluten-Free Gluten-Free. Asian Asian. Onions Onions. Vegan Vegan. Quick Dinner Quick Dinner. Garlic Garlic. Vegetarian Dinners Vegetarian Dinners. Lemon Lemon. Coconut Coconut.
10 Minutes
18 Minutes
Looking for new vegan dishes? Meet your goals while adding spice to your plate with this quick & easy Thai coconut curry! Try it tonight!


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  1. 1. In a medium-sized pot, heat oil over medium heat. When the pot is hot, add onion and pinch of salt and sauté, stirring frequently for 3 minutes or until onions are translucent. Add chili pepper, ginger and garlic and sauté for another 2 minutes, stirring frequently. Add the curry paste to the pot and stir ingredients together for another minute.
  2. Pour coconut milk plus an addition can’s worth of water or other non-dairy milk (for an extra creamy consistency), turmeric, soy sauce, sugar and salt and stir to combine. Add in the bell pepper and tofu and bring everything to a simmer. Cook for 10 minutes or until peppers are soft.
  3. After curry has been simmering for 10 minutes, add the mango, cashews and lemon juice, plus additional salt to taste. Stir and cook for an additional minute, then remove from heat.
  4. To serve, distribute rice evenly between 6 bowls and cover with curry. Top with basil and serve hot.