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Thai Mango Curry

Sweet and spicy red curry with ripe mango, crisp-tender snap peas and bell pepper in a creamy coconut sauce, served over fluffy jasmine rice.

15m prep · 30m cook · 4 servingsGluten-Free

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Ingredients

  • 1 ½ cups Jasmine Rice
  • 2 ¼ cups Water
  • ½ tsp Salt
  • 1 tbsp Neutral Oil
  • 2 tbsp Red Curry Paste
  • 1 can (13.5 oz) Coconut Milk
  • 1 tbsp Tamari
  • 1 whole Red Bell Pepper
  • 1 ½ cups Snap Peas
  • 2 whole Mango
  • 1 tbsp Lime Juice
  • ¼ cup Fresh Thai Basil

Estimated nutrition (per serving)

Calories590 kcal
Protein9g
Carbs80g
Fat26g
Fiber4g
Sodium700mg
Sugar20g

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