Mango and red curry… how can you go wrong?! Steve gifted me the cookbook thug kitchen- and I love it!! Aside from the giant amount of profanity (that if I’m being honest is kind of funny, but I think mostly there for shock value) I absolutely love it! Tons of really good info on technique with lots of different flavor profiles. You should take a look! I’ll download a link below on where to find it.
So- first recipe to try out? A slightly modified version of their mango curry. I swapped a few ingredients for leftover veggie that I already have on hand, or was able to find in the discount section of my local grocery store.
Use what you prefer and/or have on hand. This recipe makes 4 servings and tastes even better the next day!
I used-
1 tablespoon olive oil
3 cloves chopped garlic
1/2 white onion chopped
1/2 red pepper chopped
8oz green beans cut in thirds
2 sliced portobello mushrooms
1 tablespoon soy sauce
1 entire bottle (4oz) red curry paste
1 can full fat coconut milk
1 cup veggie broth (I used one cup water to 1 cube bouillon)
1 tablespoon minced ginger
1 teaspoon red pepper flakes
Sauté onions and garlic in 1 tablespoon olive oil until soft
Add green beans sauté another 3 minutes. Add mushrooms and brown for an additional 3-4 minutes. Flip mushrooms and add peppers to the pan. Once peppers have softened just a bit (about 2 more minutes) add curry paste and ginger. Stir until paste is distributed. Pour in broth, coconut milk, and soy sauce. Stir until smooth and let simmer until veggies are tender (at least a half hour.)
Enjoy over rice, noodles, or my personal favorite- kelp noodles! I’ll link below where to find them. They’re magic! Super low calorie and low carb. With a ton of nutrients!!
Enjoy!!!
Find kelp noodles for a great price with the link below-