Julie's friend made this for her. Julie is lucky to have such a great friend! It is a Thai yellow coconut curry with mango dish. The recipe comes from Minimalist Baker.
1 1/2 tbsp coconut oil or grape seed oil
1 shallot, minced
2 tbsp minced fresh garlic
1 Thai red chili, stem removed and thinly sliced with seeds
3 tbsp red curry paste
2 14 oz cans light coconut milk
3 tbsp coconut sugar, plus more to taste
1/4 tsp salt, plus more to taste
2-3 tsp tamari
2 tsp ground turmeric
1 red bell pepper, seeds and stem removed, cut into bite-size pieces
Optional: 1/4 cup green peas
2 ripe mangos, cubed
1/4 cup roasted cashews (salted is best)
1 lemon, juiced
For serving: (optional)
Thai basil, or fresh cilantro
1. Heat a large cast iron or metal skillet with a high rim over medium heat. Once hot, add coconut oil, shallot, ginger, garlic and pepper. Add a pinch of sea salt and saute for 2-3 minutes, stirring frequently.
2. Add red curry paste and stir, and cook for 2 minutes more.
3. Add coconut milk, coconut sugar, sea salt, tamari, turmeric and stir. Bring to a simmer over medium heat.
4. Once simmering, add red pepper and peas and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
5. Cook for 5-10 minutes, stirring occasionally, to soften the pepper and peas, and infuse them with curry flavor.
6. At this time also taste and adjust the flavor of the broth as needed. I added more coconut sugar for sweetness, tamari and salt for saltiness, and turmeric for earthiness. You can also add more curry paste for more spice and intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.
7. Once the broth is well seasoned and the peppers are softened, add mango, cashews and lemon juice, and simmer for 3-4 minutes more over low to medium-low heat.
8. Serve over rice or coconut guinoa, or steamed broccoli. This dish gets elevated with the addition of more lemon juice and Thai or regular basil.