Thai Yellow Coconut Curry with Mango

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Bowl of our delicious Yellow Thai Mango Curry with Red Pepper and Cashews

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.

Ginger, garlic, curry paste, serrano, and shallot for making delicious gluten-free vegan Yellow Thai Curry

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.

Origins of Yellow Curry

Yellow curry, also known as gaeng garee, is a Thai curry with Indian influence (source). It typically includes spices such as turmeric, cumin, and coriander (source).

Turmeric is what gives yellow curry its vibrant color. This magical spice has been used in India for nearly 4,000 years and has gained popularity throughout the world in part due to its vast medicinal uses (source).

How to Make Yellow Curry with Mango

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.

Making insanely delicious Yellow Thai Mango Curry in a pan

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.

Two bowls of our Yellow Thai Mango Curry recipe for an easy gluten-free vegan dinner

I think you guys are going to LOVE this curry! It’s:

Naturally sweetened
Perfectly spicy
& 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!

Bowl of our delicious Yellow Thai Mango Curry with Red Pepper and Cashews

Thai Yellow Coconut Curry with Mango

Rich, flavorful Thai Yellow Curry with mango, red bell pepper, and cashews! It all comes together in 30 minutes and 1 pot. Serve with rice or steamed broccoli for an incredibly satisfying plant-based meal!
Author Minimalist Baker
Takeout container filled with homemade Yellow Thai Mango Curry
4.97 from 127 votes
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 4
Course Entrée
Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week



  • 1 ½ Tbsp coconut oil (or avocado or grape seed oil)
  • 1 medium shallot, minced
  • 2 Tbsp minced fresh ginger
  • 2 cloves minced garlic (2 cloves yield ~1 Tbsp)
  • 1 Thai red chili (or serrano pepper // stem removed and thinly sliced with seeds)
  • 1 cup chopped red cabbage (optional)
  • 3 Tbsp red curry paste*
  • 2 (14-ounce) cans light coconut milk (sub 1 can of full fat per 2 cans light for extra creamy texture)
  • 3 Tbsp 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)
  • 1 tsp ground turmeric
  • 1 red bell pepper (seeds and stem removed // cut into bite-size pieces)
  • 1/4 cup green peas (optional // frozen or fresh)
  • 2 ripe mangos
  • 1/4 cup roasted cashews (salted is best)
  • 1 medium lemon, juiced

FOR SERVING optional

  • Lemon wedges
  • Thai (or regular) basil, or fresh cilantro
  • 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 Thai chili (or serrano pepper). Add a pinch of sea salt and sauté for 2-3 minutes, stirring frequently.
  • Add cabbage (optional) and 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.



*Based on my research, the only difference between red and yellow curry paste is lemon juice and turmeric powder. So if you have yellow curry paste, use that and omit the extra turmeric (to taste). But if using red (as I suggest), simply include the turmeric as instructed.
*If vegan, 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 here (method 1)!
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 400 Carbohydrates: 47.9 g Protein: 6.2 g Fat: 23.3 g Saturated Fat: 16.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 901 mg Fiber: 4.3 g Sugar: 27 g
Close up shot of our Yellow Thai Mango Curry in a takeout container

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My Rating:

  1. Emilysays says

    Just made and LOVED! We added potatoes. Yum. Little too spicy for the kiddos, so I may let up on the chili paste and add it to my and hub’s bowls after cooking. Easy and fast.

  2. Laura E says

    THIS IS SO GOOD! At this moment, it is sitting on the stove while I wait for my husband to get home and I can’t stop sneaking tastes! Thank you again for a delicious recipe :) We make at least 2 of your recipes a week!

  3. Nicky Tjiupek says

    Hello, I want to ask if we can use frozen mangoes if fresh mangoes are not in season. If so, what is the mass of the frozen mangoes required to substitute for the recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicky! I think frozen mangos would work! I’d use them at a 1:1 ratio! Let us know how it goes :D

  4. Liesbet says

    We just made and ate this curry accompanied by the Thai Carrot Salad. It was indeed delicious. But if you can prepare the ingredients in 8 minutes your name must be Speedy Gonzalez. So our family had to wait for their dinner a little longer than planned. It was worth the wait though.

  5. Eugenie says

    Thanks so much–I love your website! I just looked up the recipe for brown rice on Saveur you posted. Is that seriously 12 cups of water, a typo, or am I reading it wrong?

  6. Sara says

    I’ve never commented on a food blog before. I’m vegan and my boyfriend wanted a mango curry ? so I googled and I had seen this blog before.
    Headed straight for the shops cooked it up absolutely love it ❤️… not to spicy or sweet.. great flavour we ate it with brown rice and purple sprouting.. we also nearly ate all four portions ??????

  7. Taryn says

    LOVE this soup & so does my husband!! I’m just starting to experiment with curry (I’ve never really been a fan) but ohhhh my goodness this soup is seriously perfection!

  8. Meg Jennings says

    Meg Jennings says
    March 22, 2017 at 9:55 pm

    This was Fabulous!! I used 1 can of full fat coconut milk and then put this over udon noodles. For leftovers I poured the sauce over steamed broccoli and cauliflower – sooo good! Perfect amount of spice and flavor with not that many ingredients. Loved that it came together so quickly too- great job putting this recipe together!

  9. Meg Jennings says

    This was Fabulous!! I used 1 can of full fat coconut milk and then put this over udon noodles. For leftovers I poured the sauce over steamed broccoli and cauliflower – sooo good! Perfect amount of spice and flavor with not that many ingredients. Loved that it came together so quickly too- great job putting this recipe together!

  10. dani says

    Another delicious recipe on this blog. I discovered Thai food just a little while ago and I’m addicted. I could have the red curry with peanut sauce from my local restaurant three meals a day everyday! But this was seriously great. My first try at cooking Thai curry. I added prepared tofu and I went with the broccoli too. I only added one tablespoon of sugar. Next time I will omit the mangoes entirely. They were good but don’t reheat well and I like to cut sweets out wherever I can. This is awesome though and I look forward to experimenting with different veggies which I think is the beauty of curry. My husband and five year old son loved it too they give it four thumbs way up.

  11. Emily says

    So yummy and easy! I subbed diced pineapple for the mango and added some spiralized carrot for fun (lol). Perfect comfort on this snowy day :) oxox

  12. Laura Lou says

    Seriously one of the best things I’ve ever made. A Thai restaurant couldn’t have done it better. Minus cashews and red bell, but I added broccoli at the end instead of steaming. Thank you Dana for loving food and creating these healthy recipes that are easy to make. Love this recipe!

  13. Becca says

    Had a (non-vegan) friend over for dinner and made this with coconut quinoa–it killed! Thanks so much for an easy, DELICIOUS curry :)

  14. Nancy says

    Amazing recipe! My husband and I make this minimum of once a month and it’s delicious every time. I have made this with both the serrano and thai chiles and you really need the thai ones for it to have it’s kick. We’ve also sautéed extra firm tofu and added it for protein which makes it stay with you a bit longer. I also prefer using just plain table sugar over the coconut sugar as I find it tastes better and is easier to find.

    Pro-tip, the curry sauce on it’s own actually freezes quite well. We have started bulk making this by putting all the ingredients through the thai chili in a food processor to save on chopping and making it in quadruple batches. Stop at the end of step 3 and freeze and you can thaw it out later to chuck the veggies in.

  15. Abi says

    I made this last night! It was surprisingly simple, although I’ve discovered chopping mangoes is harder than I thought. It was very “saucy” (which is fine as the sauce is DELICIOUS) but now that I’ve made the base sauce, I’ll experiment in the future with different veggies. I made mine with broccoli and coconut quinoa – definitely recommend.

    I took a photo and showed my sister, who gave me the ultimate compliment: “Wow, that looks way too delicious to be healthy!” I was delighted to correct her :)

    Thanks Dana!

  16. Claire Gordon says

    I’ve made a few of your recipes, each one being a resounding success, but I must say this one is my absolute favorite! I’ve made it twice in the last three weeks, and as it’s enough to feed me for about 8 meals, that’s a lot of curry time… Just finished eating the second batch and already planning when I’ll make it next. Thanks for creating and sharing such a great recipe!

    p.s. I’ve been experimenting with different additions, and thus far adding some paneer cheese I made the day before was epically delish, as were carrots and tofu.

  17. Heather says

    Another winner!! Like every other entree recipe, this was delish (and is making going vegan super easy)! I substituted carrot for bell pepper (don’t like it) and added more curry paste and turmeric with plenty of broccoli and brown rice :) I was at first hesitant about using mango but absolutely love it!!

  18. Kimberly says

    I order curry sauce when I order pad Thai and mix them together. Or I order a curry like this and a side of steamed rice noodles instead of rice and mix those together, its so delicious. The best of pad Thai and curry worlds.

  19. Tanya M Garcia-Jones says

    This was so so so so good. Even my meat eater (picky eater also) husband loved it. For some reason i thought it had tofu (or tofu was in my mind) and I had it prepped only to find out that it didnt. So i added it anyways. I added it a couple of minutes before adding the mango and it came out great. Thanks for all your recipes, is making my transition to vegan so much easier. Simple meals, healthy and delicious, cannot ask for more. YOU ROCK!

  20. Christine says

    Made this a few days ago for dinner – I think it was the best curry I’ve ever made, and maybe one of the best I’ve ever eaten! I changed the vegetables a bit based on what I had – eggplant, zucchini, and bell pepper. I also didn’t have light coconut milk, but used 1.5 cans of full-fat coconut milk and added half a can of water, which worked just fine! Serving it over broccoli was SUCH good idea! Makes it so much healthier than rice. Definitely my new favorite curry recipe.

  21. Karla Antivilo says

    Thanks so much for this recipe! I made this for my family tonight and they enjoyed it! 5 stars!

  22. Susan Carey says

    I picked out this recipe and bought the ingredients, but my husband made it. Ready to go with brown rice when I came home from work. Smelled wonderful. Tasted even better. My new favorite curry. I highly recommend this recipe to anyone. Thank you, Dana.

  23. Ben says

    Delicious! Easy to make, with great flavors — my wife really liked the combo of sweetness and heat. Thank you!

  24. Andre says

    Love ur recipes! I usually triple up the size, portion it up, and eat them all week. How would a dish like like this (with fruit) hold? Do u think it would last at least a few days or would the mangos get over ripened??

  25. Lizette says

    Made this tonight for my boyfriends birthday and it was DELICIOUS. We have been eyeing this recipe for a while and I thought tonight would be a great night for it especially considering our Florida summer. This was so refreshing, perfectly spicy, and well balanced. I added tofu and green pepper since we didn’t have broccoli, but everything turned out great. We otherwise followed the recipe to a t. Will definitely be making this again! Thanks Dana!

  26. Laura says

    Made this for dinner tonight and it was phenomenol. Even my husband, who can sometimes sneer at sweet things, loved this with the mango and all. I’m shocked really. A true testament to how good this was.

  27. Meesh says

    This dish is delicious. I’m not vegetarian, vegan nor do I have a gluten intolerance but I have made almost every recipe on your site. This is one of my favorite dishes and you are incredible at what you do, you’re truly gifted.

  28. Samantha says

    Made this for dinner tonight and it was amazing! Like others I made a few adjustments. I didn’t add the peppers (because I can’t stand peppers), and added broccoli and snow peas for veggies and some cubed tofu for protein. I also looked up Thai yellow curry and saw that some of the other spices it traditionally contains are cumin and fenugreek, which I have in my spice cupboard, so I tossed in a teaspoon or two if each. Also used lime instead of lemon and served it over coconut jasmine rice. Absolutely brilliant!

  29. Priscilla says

    So delicious! I mixed up the veggies and added tofu but kept the broth as is. I want to drink it!!!

  30. Crystal Liu says

    I tried this mango curry for dinner today. It’s soooooo delicious and easy to make. We served it on rice and we also had it together with carrot bread. Love it, thanks!

  31. Kylophone says

    Wow! Thanks for this lovely recipe. I have made this twice now and it just keeps getting better. I added tempeh and minced lime leaf. I hope your readers make this at least once and discover the magic.

  32. Mariah says

    Made this last night for the first time! Added zucchini, broccoli, and doubled the red pepper to bulk it out, topped it with crispy tofu because of a cashew allergy and served it over cauliflower rice!

    SO GOOD. The mango really adds something special to this.
    Thanks for all that you do!

  33. Erin Davies says

    This turned out great! I used fish sauce instead of tamari and full fat coconut milk which made it really rich. Oh and I added lime leaves too! I served with broccoli, basil and coconut jasmine rice and it was 4 generous servings. Only complaint was the prep time. Took me about an hour to get everything organized but maybe I’m slow!

  34. Chantelle says

    Amazing! My new go to! Works with green curry paste too, just don’t add the turmeric. Also good with 1 can of almond milk and 1 coconut milk. Thank you for this great recipie!

    • Emily says

      Thanks for the comment – I think I might try your variation of the recipe tonight! I made this recipe about a week ago with some sweet potatoes and spinach and it was exactly what I hoped for taste-wise. However, I was worried about the saturated fat content and was wondering if almond milk might work as a replacement for one of the light coconut milk cans. Now I can make it again guilt-free!

  35. Maria says

    So good!! Thank you! I used frozen mango and threw in some green beans instead of peas. And sadly I forgot to get the cashew nuts but that just gives me an excuse to make this again sometime soon. :)

  36. Alexandra says

    After waiting a week to make this because my mango would not ripen, I finally made it tonight. As someone else did, I also only used one can of coconut milk, as well as only one mango, which gave rise to a thick sauce that I loved. I think it would have been better if I let my mango ripen longer as I didn’t find this one giving me the mango flavour I wanted, but that’s entirely me. I would highly recommend this recipe. Thank you!

  37. Kristin says

    making this tonight for dinner and I am soooo excited! I absolutely adore curries, and this one looks amazing.

  38. Devon says

    I’m so excited to make this recipe tonight! Wew!

    Super random yet precise question: The second picture down in the article (on the cutting board)…what is the vegetable on the far left? Is it bamboo shoot?

    Thank you!

    • Stephanie says

      I think it’s ginger! From left to right: ginger, red curry paste, garlic, serrano pepper, and shallot. (late to the game here!) :)

  39. Bettina Lorincz says

    Woaah! Just had it for a late lunch. Sooo good! I packed for tomorrow to take some for my lunch break at work and just thinking about it makes my rainy day happier.

  40. Molly says

    This curry was wonderful and so easy to make! I also made your Cheesy Jalapeno corn dip last week and took it to a non vegan BBQ it was very very addictive. I’m so excited for your new cookbook to arrive! Thank you for making a plant based diet easy and delicious. Since I stumbled upon your site I no longer dread figuring out my weekly menus. It has put the enjoyment of cooking back to our household.

  41. Kayla says

    This one is beyond amazing. I want to make this every week. We added some medium firm tofu which was awesome.
    The flavors on this are out of control. Thank you for existing and bringing this amazing food to our tables. I love love love this blog.

  42. Felix says

    This is a win. The supermarket was out of ripe mangoes, so I cubed and baked an acorn squash as a substitute. Amazingly tasty, and my roommate agrees!

  43. Robin Miller says

    I made this curry tonight and I will be taking it to a friend tomorrow who is fighting colon cancer and has quite a few dietary restrictions. The flavors are phenomenal. I made it because I had a mango sitting around and thought, why not? I only used half a seeded serrano, two cups of peas, one mango, one red bell pepper. No nuts, but I do think some broccolli or cauliflower would go well. Also adding chicken wouldn’t be bad. My six year old is a fan!!!!

  44. Valerie says

    Someone recently gifted us a huge fruit basket (yes, really!) and the mango was starting to look a little sad, so this recipe was perfect. I omitted the turmeric and used yellow curry paste from the Fair Trade brand in the Netherlands, which is vegan as well. I’ll definitely make this again!

  45. Sara says

    I love this recipe. I doubled the batch and added chick peas to it for a dinner party I went to. It was amazing!

  46. Linda says

    We love this, I’ve already made it twice. The first time I added broccoli and served it on rice The second I put it over quinoa. It will definately be in our dinner rotation for as long as mangoes are on the store shelves.

  47. Sue says

    Thanks for the delicious and quick recipe.. It fit the bill Sat nt when no one felt like eating out. I didn’t really want to make dinner, either. So I appreciated the ease and speed of the recipe. It was even better the next dayy when we fought over the leftovers. (I made a double-batch, btw). Thanks Dana; I know I can always count on your for delicious recipes!!!!

  48. Brittany says

    So yum! Made this for guests last night and our tastebuds were dancing! Every single one of your dishes are delish! I can go in making a recipe knowing it will taste amazing! There is never a hesitation and I have learned so much about plant based cooking through your blog! Thank you!

  49. Michelle says

    I made this tonight, and it was delicious! Whole Foods was out of red curry paste so I would up using a few spoonfuls each of Sambal Oelek chili paste and sriracha. I added frozen shrimp with the peas and red pepper, and then frozen mango chunks in the last five minutes or so. Served it over roasted sweet potatoes (olive oil, salt, pepper, rosemary, lemon zest)… Amazing!

  50. Emily says

    I don’t often write reviews but I thought this recipe was very good (and that’s coming from someone whose tried a lot of homemade curries and is usually underwhelmed!). I followed it closely, except I only used 1 mango instead of two. Would recommend trying it as it’s a very yummy curry!

  51. Hannah says

    Love this recipe. I was lucky to snag the single last mango in the grocery store last night, and then ran out of sugar, so it was a little hotter, but so good with the odd bite of mango! Thanks!

  52. Anne says

    We made this last night. I think this is one of your best recipes ever. Delicious. Tasted just like restaurant curry.

  53. Amy says

    Best curry yet. I absolutely loved it. I used the one cup full fat coconut milk, broccoli, chickpeas, and fresh turmeric root.
    A new staple for sure.

    Thank you, Dana. I just keep crossing recipes off from your site since I found it, and haven’t had a bad one yet. You’re amazing.

  54. Carolyn says

    I made this tonight and it was a big hit! I omitted the mango and substituted broccoli, zucchini, and mushrooms for the pepper and peas. I added a little bit more red curry paste and sugar and it was amazing! I will definitely make this again but might experiment with potatoes or red lentils (for a thicker consistency). Thank you for sharing your creative recipes!

  55. Gemma says

    Just made this for dinner and I agree, better than take out.

    As mentioned above the mangos at my local store where terrible looking so I use frozen. I also added a can of chickpeas for some added protein and cut way back on the sugar. Going into my regular rotation!

  56. Gemma says

    Excited to make this but I have been having trouble finding fresh decent looking mangoes by me. Would this recipe work with frozen mango chunks?


  57. Laura B says

    Sooo good. Made this tonight for dinner, and it was AMAZING. So quick to make AND my husband more than approved! Thanks for another great meal!

  58. Lyndsay says

    I made this tonight for dinner, and it was the best homemade curry I have ever tried! And I have tried so many curry recipes. I didn’t have coconut sugar, so I subbed organic cane sugar, and I cut it down to 2 tbls instead of three. I’m planning on adding some tofu next time to get protein in, but other than that, I wouldn’t change a thing. It was delicious. Thank you for an amazing recipe. This one is going on our favorite recipe list.

  59. Judi says

    This is the second recipe I have made from your site and it was soooo delicious!! I pre-ordered your cookbook as well…just love love love you all!! Keep the recipes coming! I am new to vegan/clean eating, having slowly made my way this direction and I appreciate the ease of your recipes. I have not had difficulty finding ingredients either! :)

  60. Carrie says

    Dana, is this spices? I have a 4 and 6 year old. While my 4 yo is more adventurous, my 6 yo does not like spicy. Any thoughts on how it would taste if I leave our the chili or Serrano pepper? Getting our shopping list together now. I love mango in curry, I think it will give the curry some sweetness the whole family will love.

  61. Gwyn says

    Mmmm, this looks so tantalizing in the pics – and it IS delish! Warming, lovely flavors! Thanks! just ordered the cookbook, super excited :)

  62. Sarah | Well and Full says

    This curry looks sooooo yummy, Dana. I love anything spicy so this would be perfect for me ;)

  63. DeL says

    I have everything to make this for dinner tonight! I see I can use full fat coconut milk, but do I need two cans? or can the 1 can full fat replace the 2 cans light? Thanks

  64. Tamara says

    I was dreaming of this recipe all day at work and just had to make it! Super delicious!!! My partner can’t eat mangoes so I subbed avocados instead and made the recipe with both steamed broccoli and coconut quinoa. Can’t wait to make it again – YUM!

  65. Pali says

    This looks incredible! I love thai food and I’m vegetarian. Ingredients look great, can’t wait to try this out! :)

  66. CB says

    If I use full fat coconut milk, am I only using one can total? or am I using one can full fat and one can light?

  67. Ellen Lederman says

    Yum! This will be Saturday’s dinner. We have made something similar, but never thought to add turmeric (and would like to have more of it since it’s so healthy—can’t quite bring myself to drink turmeric “milk”/tea). I’m really not protein obsessed, but will probably use some tofu in it or sue-yi (a ready made vegan simulation of fish, made from soy, with seaweed wrapped around the edges).

    Told my husband about this recipe—he wasn’t sure about the mango in it (even though he loves to eat it just as a fruit). But when he looked at your post, your writing and photography (and of course, the recipe!) won him over.

  68. Cassie says

    I never thought of trying mango in a curry–it sounds absolutely delicious! Is there a substitution for coconut sugar–a lot of my family members really do not like the taste of it and I was wondering if there’s a way to omit it!

  69. Emily @ Robust Recipes says

    I LOVE Thai food, especially curries! The use of mango sounds wonderful. I will have to give this recipe a try! Thanks for sharing. :)

  70. Marieke, The Vegan Food Critic says

    I use red curry paste all the time, it’s so versatile and easy. With your recipe, the curry paste is elevated to a whole new level. Can’t wait to try it!

    • Mala says

      Pls could you let me have an actual recipe if vegetarian red curry paste as here in England we have everything with fish sauce. Thk you

  71. Lexie says

    Yumm this looks amazing! I’m low FODMAP – could I sub pineapple for mango? Can’t wait to try this :) x

  72. Jane says

    I was making soup for lunch when I chanced on your recipe and quickly changed gears, making it a
    Thai soup instead. It was very, very good. I made a huge pot and there’s hardly any left. Extra helpings all round for this one! The only thing I added was cellophane noodles.
    Very warming on a cool early spring day.

  73. Stephanie says

    Yes! I can’t believe my prayers have been answered! I’ve been looking for a good recipe for Thai yellow curry for a while now. I can’t wait to try this!

  74. warren says

    Wow You rock!!! I always wonder I get your emails and it says baker and there is a recipe for some good vegan chow! not only that I love curry ! Thanks from the bottom of my huge stomach!!

  75. Ingrid says

    I hadn’t run any errands yet when I read this recipe this afternoon and immediately knew what we would have for dinner. It’s delicious and full of flavors. I’ll definitely make it again. Thanks for sharing.


  76. Chelsea [Baked Greens] says

    We made this last night, but since I can’t help but stuff everything into a sweet potato, I only used 1 can of coconut milk and let it simmer until super thick. Then I spooned it over a roasted sweet potato and entered into curry nirvana.

    Thanks for the awesome recipe!

  77. Ellie | Hungry by Nature says

    This looks so incredible! I’ve only made a thai curry dish at home once, but I love it then and I am sure I will love this one too. But I know I am loving the mango!!

  78. Vivian | stayaliveandcooking says

    That indeed sounds delicious! My lunch seems a bit boring now. Thanks for sharing the inspiration!

  79. Stacy @ Nourishing Health says

    I have no idea how you pump out recipes this fast, but let me tell you, its pretty amazing – and they’re all so delicious! Can’t wait to make this one soon!

  80. Leah @ Grain Changer says

    Just what I need today! I woke up craving thai food, and was planning on researching a few recipes today and then BOOM – this delicious recipe showed up in my feed. How perfect! Is it dinnertime yet? :)

    • Tom ~ Raise Your Garden says

      Thai food is my favorite but rarely get it cause wife doesn’t like. I don’t suppose you do delivery? I’m a good tipper!!!! Promise. Seriously, I’d pay to have you send this meal in the mail. That mango looks awesome!