Updated: Feb 14, 2021
Light and fragrant, this red Thai curry is the perfect way to use up some sweet potatoes and mangoes you have laying around. Butternut squash in this curry works equally well. The cashews add a nutty savoury crunch, whist the rice and lime lift all those aromatic flavours to another level.
1 Small mango, cubed
1 medium sweet potato, cubed
3 Tbsp Red Thai curry paste
1 Can coconut milk
1 Vegetable stock cube, dissolved in 200ml water 4 Spring onions, chopped
2 red chillies, sliced
1 Red bell pepper, chopped
3 Garlic cloves
1 inch size piece of Ginger
A handful of mange tout or sugar snap peas
A handful of cashews
Small bunch of coriander leaves
1 tsp Coconut oil (omit if you do not use oil)
Bring a heavy bottom wok or casserole dish to medium heat and add the coconut oil.
Add the red Thai curry paste and fry off, stirring frequently until the paste starts to release those lovely aromas. Chop or grate the garlic and ginger and stir into the paste.
Tip the white parts of the spring onions into the pan and whisk in the coconut milk. Add the vegetable stock, and tip in the cubed sweet potato. Cover and cook until the sweet potato starts to soften. (Around 5 minutes)
Add the red pepper, sliced red chilli and cashew nuts to the pan and cook uncovered for a further 5 minutes until the peppers soften and the cashews plump up. Add the mango pieces to the pan, squeeze in the juice of half a lime and cook for 2 minutes. 2 minutes before serving, slice the mangetout in half and stir into the curry.
Serve with white basmati rice, and garnish with a sprinkle of coriander leaves, a lime wedge and fresh chilli slices.
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Looking for something similar? Why not try my super tasty (and healthy!) Special Fried Rice.