This Thai-inspired Yellow Curry gets a sweet makeover with the addition of ripe mangoes! Creamy coconut-based sauce complemented with the aroma of spices and juicy mango, this dish might be your new favourite!
Curry Paste Selection
If you’ve ever taken a look at the selection in your grocery store, you may have noticed a variety of different curry pastes. From red, to yellow, green, Massaman and Panang.
Curry paste is a staple of mine. There’s no doubt that nothing compares to homemade, but when you want to quickly satisfy your curry cravings, store-bought curry paste is a convenient way to do it.
You may be wondering what the differences are between curry pastes. Yellow curry has a mild flavour and is PACKED with aromatics and spices such as turmeric, shallot, lemongrass and more! It gets its yellow colour from turmeric and curry powder and is less spicy than the green variety.
A twist on authentic Thai yellow curry
Traditional Thai yellow curry can be typically made with chicken, potatoes, onion, palm sugar and more. This version has its own twist by using salmon, mango for sweetness plus pepper and peas to pack in the vegetables.
Although this is not an authentic yellow curry by any means, this dish packs in the flavour with every bite.
Substitute if you like!
If salmon isn’t your favourite, substituting another protein such as chicken or shrimp with do! That’s the beauty of cooking! Anything is adjustable to fit your taste.
In 30 minutes, you can enjoy a satisfying bowl of the creamy yellow curry kissed with the wonderful sweetness of mango. You’ll be surprised at how easy it is!
Simple 30 Minute Mango Curry
Course: Dinner, Quick u0026amp; Easy Meals4
servings10
minutes20
minutesKeep the screen of your device on
Ingredients
3-4 salmon filets
1 large red bell pepper, sliced
1 cup snow peas
1/2 white onion or 2 shallots, sliced
3 cloves garlic, minced
1-inch nub of ginger, finely chopped
1 tbsp chopped lemongrass
1 cup ripe mango, blended
1 400ml can of coconut milk
2 tbsp Thai yellow curry paste
2 tbsp fish sauce
1 large ripe mango, cubed
Salt and pepper to taste
Cilantro and lime for garnish
Directions
- Lightly oil a large saucepan on medium-high. Season salmon filets with salt and pepper and add to pan. Cook for 3-5 minutes each side. Remove from pan and set aside.
- In the same pan, add sliced onions and sauté for 2 minutes on medium heat. Add garlic, ginger and lemongrass and continue to sauté until fragrant.
- Add the sliced peppers and snow peas to the pan and sauté with aromatics for 2 minutes.
- In the same pan, add the blended mango pulp and coconut milk. Stir to combine.
- Once the sauce begins to simmer, add the yellow curry paste and stir until fully incorporated.
- Once the curry paste has dissolved into the sauce, add fish sauce and cubed mango.
- Add salmon fillets to the pan skin-side down and cover with the curry sauce. Allow to simmer on medium-low for 2-3 minutes.
- Finish with cilantro and a squeeze of lime. Serve with coconut rice and enjoy!
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