Make the most of mango season by trying a volley of recipes that are fun, easy to make and delicious. And if you thought that mangoes can only be used in desserts, think again!
This curry tastes like a tropical
summer sunset, creamy, slightly spicy, and softly sweet, with the bright, juicy flavour of mango woven into every bite.
This Mango Thai Curry blends the fragrant complexity of a homemade Thai‑style paste with fresh vegetables, tofu, and a luscious mango purée, creating a vibrant, comfort‑food dish that still feels light and healthy. It’s an easy, one‑pot recipe that brings the warmth of Thai cuisine into your kitchen, pairing beautifully with steamed jasmine rice for a satisfying, aromatic meal.
This recipe was shared by Chef Guntas Sethi on Instagram
Thai Mango Curry Recipe
Ingredients:
For the Paste:
– 10-12 shallots/ 1 chopped onion
– 10-12 cloves of garlic
– 1 inch of ginger/galangal
– 1 stalk of lemongrass
– 3-4 big red chillies
For the curry:
– 1 head of broccoli
– 1/2 of red bell peppers
– A handful of mushrooms
– 1 packet of tofu
– 2 Mangoes puree
– 1 tbsp light soy sauce
– 1 tbsp jaggery
– bunch of basil leaves
– red chillies
– 2–3 tbsp neutral cooking oil
– 1–1.5 cups water (or vegetable stock)
– 1–1.5 cups coconut milk (full‑fat for creaminess)
Method:
- Prepare the curry paste: In a blender or food processor, combine the shallots/onion, garlic, ginger or galangal, lemongrass, and red chillies. Blend into a smooth or slightly coarse paste, adding a tablespoon of water if needed to help it come together. Set aside.
- Sauté the paste: Heat 2–3 tbsp oil in a large, heavy‑bottomed pan or wok over medium heat.
- Add the prepared curry paste and sauté for 4–6 minutes, stirring frequently, until the aroma becomes very fragrant and the oil starts to separate around the edges of the paste. This “blooming” step unlocks the flavours.
- Add liquid and bring to a simmer: Pour in about 1 cup of water or vegetable stock and 1 cup of coconut milk, stirring well to blend the paste into the liquid.
- Bring the mixture to a gentle simmer, then reduce the heat slightly so it stays at a light bubble.
- Add the broccoli, red bell peppers, mushrooms, and cubed tofu. Stir gently to coat everything in the sauce.
- Let the curry simmer for 4–5 minutes, or until the vegetables are tender‑crisp and the tofu is heated through. Add a little more water or coconut milk if the curry becomes too thick.
- Add the mango purée to the pan and stir well.
- Simmer gently for another 2–3 minutes, allowing the mango to blend into the gravy and mellow the flavours. Do not boil aggressively, as this can make the coconut milk split.
- Add 1 tbsp light soy sauce and 1 tbsp jaggery, stirring until dissolved.
- Throw in most of the basil leaves, reserving some for garnish. Add sliced red chillies if you want more heat.
- Taste and adjust the flavours: more jaggery for sweetness, more soy sauce for saltiness, or a squeeze of lime juice for extra tang if needed.
- Turn off the heat and let the curry rest for a few minutes so the flavours settle.
- Serve warm in bowls, garnished with remaining basil leaves and extra chilli slices, alongside steamed jasmine rice or noodles for a complete meal.
