As I write this post, I’m enjoying a bowl of this curry for lunch, and I can’t even tell you how delicious it is.
But for you, I will try.
This recipe was inspired by a new favorite takeout dish from one of our go-to Thai restaurants in Portland (find our dining guide here!).
I’ve strayed from my usual Pad Thai and ventured into greener pastures. Or in this case, yellow curry pastures. And I don’t think there’s any turning back.
This recipe is simple, requiring just 30 minutes and 1 pot, which makes it perfect for weeknight meals when you need something fast, delicious, and satisfying.
The base of this curry is garlic, ginger, serrano or Thai pepper, and shallot. Next comes red curry paste and plenty of turmeric and lemon juice for that intense yellow curry flavor and color.
Coconut milk adds creamy texture, coconut sugar sweetens the dish naturally, and red bell pepper, green peas, mango, and cashews are the delicious add-ins that make this dish insanely beautiful and filling.
I think you guys are going to LOVE this curry! It’s:
& Better than takeout (there I said it)
This curry is fabulous when you’re craving Thai food that’s quick and hearty. And because it’s so satisfying and flavorful, I think it would be especially great for hosting as it’s sure to please even the heartiest eaters.
If you give this recipe a try, let us know! We love hearing from you. Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see your curry in action. Cheers!
- 1 1/2 Tbsp (22 g) coconut oil (or avocado or grape seed oil)
- 1 shallot, minced
- 2 Tbsp (12 g) minced fresh ginger
- 2 Tbsp minced garlic (1 Tbsp or 6 g)
- 1 Thai red chili (or serrano pepper), stem removed and thinly sliced with seeds
- 3 Tbsp (60 g) red curry paste*
- 2 14-ounce (414 ml) cans light coconut milk (sub 1 can of full fat for extra creamy texture)
- 3 Tbsp (36 g) coconut sugar, plus more to taste
- 1/4 tsp sea salt, plus more to taste
- 2-3 tsp tamari (or soy sauce if not gluten-free)
- 2 tsp ground turmeric
- 1 red bell pepper, seeds and stem removed, cut into bite-size pieces
- optional: 1/4 cup (36 g) green peas (frozen or fresh)
- 2 ripe mangos, cubed
- 1/4 cup (30 g) roasted cashews (salted is best)
- 1 lemon, juiced
- Lemon wedges
- Thai (or regular) basil, or fresh cilantro, for serving
- Brown rice* or coconut quinoa
- Steamed broccoli
- Heat a large cast iron or metal skillet with a high rim over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Add a pinch of sea salt and sauté for 2-3 minutes, stirring frequently.
- Add red curry paste and stir, and cook for 2 minutes more.
- Add coconut milk, coconut sugar, sea salt, tamari, turmeric and stir. Bring to a simmer over medium heat.
- Once simmering, add red pepper and peas (optional) and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
- Cook for 5-10 minutes, stirring occasionally, to soften the pepper and peas, and infuse them with curry flavor.
- At this time also taste and adjust the flavor of the broth as needed. I added more coconut sugar for sweetness, tamari and sea salt for saltiness, and turmeric for earthiness. You can also add more curry paste for more spice and intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.
- Once the broth is well seasoned and the peppers are softened, add mango, cashews and lemon juice, and simmer for 3-4 minutes more over low to medium-low heat.
- Serve over rice or coconut quinoa, or steamed broccoli (broccoli being my favorite). This dish gets elevated with the addition of more lemon juice and Thai or regular basil.
*Ensure your curry paste is vegan friendly (and does not contain fish ingredients). I love this brand.
*Find my favorite method for cooking brown rice at Saveur!
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.