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 126 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. Malia says

    This is super yummy! I didn’t add any sugar because the coconut milk that I used already had sugar it it. I added some vegetables (which is easy to do) and 3 Tbsp of red curry paste is pretty spicy (for me) so if you like less spice, use less. This is easy to prepare and guest worthy!

  2. Terri says

    I just made this and loved it…. all your recipes are amazing. Definitely adding it to my rotation. Thank you so much for what you do. 🙏

  3. Heather says

    The YouTube video says tomato paste instead of curry paste. I was confused at first. This has all my favorite flavors. I’ll definitely make it. Can you use frozen mango instead of fresh?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heather, we haven’t tried it, but another reader had success with thawing frozen mango for this recipe!

  4. Kelly says

    This was one of the most amazing dishes I have ever made! I added tofu from the air fryer. The flavor from everything is a perfect balance. This is definitely being added into our regular rotation of “go to” meals. Thank you!!

  5. Alex Stenning says

    I am wondering what your go to red curry paste is. You post a link but it simply goes to Amazon site for Thai red curry pastes in general.

  6. Tinet says

    I the recipe, you wrote red (or yellow) curry paste. In the video for the same recipe (Thai Yellow Coconut Curry with Mango) you put tomato paste (?) is tomato paste a sub for red curry paste? Please clarify. Thank you!

  7. Sarah Ciliberto says

    This is such a great meal! This is the second time I’ve made it and made the same mistake twice since the recipe doesn’t specify that we’re to add the “thai” chili with the shallots and garlic and not the red pepper. Please update! Other than that, it’s a must have!!

  8. Cara says

    The exact words out of my mouth upon tasting this for the first time were “HOLY GOD,” spoken in a whisper with my eyes closed! : ) I have often marveled at the incredible flavors I’ve experienced in coconut curries at Thai restaurants but had resigned myself to the fact that I could never make anything that would even remotely measure up at home…until now. This is the best curry I’ve ever had!

    Things to share that worked for me… I omitted the lemon juice as I found the flavor without perfect and worried that it would dominate the flavor profile if I added it. Since it can be hard to find perfectly ripe mangos, I thawed frozen mango chunks…16 oz worth (1 mango = 8 oz frozen.) For serving, I made short grain brown rice in the rice cooker, steamed broccoli, and crispy baked tofu. Thank you, Minimalist Baker, for rocking my world with this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We LOVE this. Thanks so much for the wonderful review and for sharing your modifications, Cara!

  9. Janelle says

    Wow! This is so good. My parents and I all went back for seconds. I used yellow curry powder, because that’s what I have and I subbed green beans for peas and green bell pepper for red. I made this with homemade coconut milk from fresh coconut. Yum! Will make this again for sure as it is now mango season!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoyed it, Janelle. Thank you for the lovely review! xo

  10. Gordy says

    Stunning, this was flavorful and filling. I made coconut rice with this, made pretty much as written.

  11. Linda Fountain says

    This was delicious! Better than from a restaurant! I added carrots to the sauté step. I also added zucchini towards the end with shrimp. Came out great!

  12. Allie says

    If you’d like to try this recipe but you’re not a fan of curry, I used Thai 7 spice mix instead and it turned out wonderful. I skipped the optional cabbage, swapped edamame for peas (I thought I had peas but apparently not) and added broccoli right into it. I served it over brown rice. Delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo, sounds so yummy! Thanks so much for the review and for sharing your modifications, Allie!

  13. Erica Yarbough says

    This was so delicious! I have been looking for the perfect restaurant quality and style yellow coconut curry recipe and this is it! This will be a family staple! I froze it to have plenty of extra! I did not have access to mango so I used steamed broccoli, cauliflower and carrots instead (from a frozen california blend) I sub the full fat coconut milk as directed and added a little extra thai red curry paste. I can not rave enough about how perfect this meal was! The taste, the smell, the texture, the nutrition. It was amazing! ⭐️⭐️⭐️⭐️⭐️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we LOVE this, Erica! Thank you so much for the lovely review and for sharing your modifications! xo

  14. VK says

    Not sure what went wrong, but it ended up being way, way, way too sour, even though I only put in the juice of half a lemon instead of a whole one as the recipe suggests.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! What brand of curry paste did you use? That could make a big difference in the final flavor!

  15. Kathryn says

    One of the best things I’ve ever put in my mouth. Delicious. If you’re not sure just make this, because you will not regret it. Wish I could give six stars.

  16. Meekah says

    My favorite curry has squash, potatoes and chicken. Could I use this recipe but add those items instead of pepper, peas and broccoli? Has anyone tried it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Meekah, if you give it a try, we’d suggest roasting the squash and potatoes before adding them to the curry so they cook faster. Hope that helps!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Jamie, we don’t stick to one particular brand, but some brands we like are Trader Joe’s, Nutiva, and Dr. Bronner’s. Hope that helps!

  17. Cassandra says

    So much flavor! I have been craving it again ever since my first time making this last week. Definitely making this once a week was so easy too I added all the suggested veggies * cabbage broccoli peas * and made it over coconut quinoa

    Definitely recommend

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Love to hear that! So glad you enjoyed it both times. Thanks so much for the lovely review, Cassandra!

  18. Cynde says

    I was searching for a way to use up some extra mangos I had and came across this recipe. I made it while I had some family visiting and everyone loved it! The flavor is wonderful! Easy to make and incredibly delicious. I did make a few changes….I didn’t have a thai chili or serrano pepper so I just sprinkled in some red pepper flakes. And, I added broccoli and shredded carrots to the curry. I will definitely make this again!

  19. Tawnie says

    Another winner! I feel a bit bad rating this, because I made changes based on what I did/n’t have on hand, namely: brown sugar instead of coconut sugar, a jalapeño pepper and a green Marconi pepper from my garden instead of the Thai and red peppers, and snap peas from the garden instead of shelled peas. I also added cubed tofu; simmered for five minutes, then added the pepper, then three minutes later the peas, which cooked for just two minutes before I added the mangoes, etc. I’m growing Thai basil in my garden, too, and after adding it I agree that it elevates what’s already an extremely tasty dish!

    Thanks for all your great recipes!

  20. Mike says

    This recipe is amazing! I also added some extra curry paste, coconut sugar, and tamari. I also added a few more thai birds eye chili peppers (I like it SPICY!). Lastly, I added a few kaffir lime leaves to my curry. My wife and I are OBSESSED with kaffir lime leaves ever since we attended a cooking class on our honeymoon in Bali. They take all of our thai / balinese recipes to another level! I served my curry over black rice and added broccoli to it. So good! I’ll definitely be making this again and sharing with friends!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks for the wonderful review and for sharing your modifications, Mike. We’ll have to get our hands on some kaffir lime leaves! So glad you enjoyed! xo

  21. Lori says

    I have made this quite a few times and every time I’m in heaven! In addition to the mango and cashews, I usually go with bell pepper, steamed broccoli, and tofu, drained, cubed, and tossed into the curry to warm through, served atop rice. It’s all about the flavor of the sauce and definitely the mango and cashews! So, so delicious!

  22. Rossella says

    Tried again!!! It’s really amazing!!!! Can I add these additional stars to rate it?
    *********** (and counting)

  23. Rachel says

    I made this with very few changes and we really loved it. The mango is really terrific in this curry and puts it over the top into something special. The store didn’t have red cabbage (!) so I didn’t get to try that, but I did add blanched broccoli at the end–it looked so good in the photo–and that was very nice, worth the extra prep work. I added a second bell pepper, too. I chose a curry paste with chili in it so left out the Thai pepper, and there was just a little hint of heat, which suited us well. I used the full-fat coconut milk option. I also used a lime instead of a lemon. Husband added some chicken to his dish and I added some fried tofu to mine; everyone was happy! The only thing I would personally do differently is to add the peas at the end so that they stay vibrant. We’ll definitely make this again.

  24. Rossella says

    Really wonderful recipe!!! Thank you! Didn’t have the time to take a picture… it was eaten before I could grab the phone….

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Rossella. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  25. Alpa Parbadia Bhungalia says

    Made this tonight because I saw that it used mangos (I had to use mine up) and I could use this with Red curry paste, which I have a lot of. So grateful to you for sharing different ways we can use red curry paste and add a few other ingredients to get the achieved dish. Turned out great!!

    I had to sub in other veggies that I had on hand as well as herbs. Had to use up Thai Basil, lemongrass, Kaffir Lime leaves, spiralized sweet potatoes, chickpeas and kale. Thanks for giving such a wonderful base!

  26. Ly says

    I love this dish! Extra spicy (I used a Thai red chili) but so flavourful! I modified slightly by adding a quarter cup of red lentils and a bit of broth for cooking them after the step with the red cabbage.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! Thanks so much for the lovely review and for sharing your modifications! xo

  27. Jordan Hokkanen says

    THESE, are the types of meals that get the skeptics or the older crowd that may not be that food adventurous, to become thai food lovers. Well done and thank you so much for the recipe. Cheers!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the lovely review, Jordan. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  28. Christopher Pan says

    Okay so I was originally planning on using a different recipe, so there are a lot of modifications below (turned out AMAZING though):

    – Used a mixture of e.v.o. oil, peanut, vegetable, and sesame oil.

    – I only had one can of coconut cream so I substituted the second can with 7oz. 2% milk, 7oz. coconut sour cream (that I had made and was leftover; and 1/3 cup shaved coconut.

    – Curry was a bit thick with the coconut cream (instead of milk) so I added 1 1/2 cup stock, and roughly 1/4 cup water (used this just to wash out my containers).

    – I used a total of 1.5 tsp turmeric and 3.3 tbsp yellow curry powder (had no paste), and also added 1/2 tsp ground cumin and 1/2 tsp ground sumac.

    – Didn’t have any mangoes so I subbed 1 red plum and 1 gala apple for the sweetness.

    – Used 2.5 medium green bell peppers and 1 1/2 cup cabbage. Added half a carrot, half a cucumber.

    – Wanted a little more protein in the curry so I added an additional 1/4 cup green chickpeas.

    – Read the recipe wrong and used 1 tbsp tamari and 1 tbsp dark mushroom soy sauce (BIG OOPS). The curry still tasted sweet and was able to also take 1 1/4 tsp of sea salt.

    – Forgot the lemon completely but it seemed sour enough.

    In the end, my family and I ate about 4.5 portions of curry with rice, and I still have another 7-ish portions leftover. I had this recipe adjusted to only 4 portions though LMAO, but I think I just went crazy and added so much more to the pot. Giving the rest out to my extended family, but everyone at home was licking the bowls and wanting to keep some of the curry for ourselves. Had a nice sweetness that probably would’ve tasted even better with mangoes, but I think the curry was addicting because of the extra salt AHAHA. Anyways, leaving a great review because this tasted sooooo good and very much like the Thai coconut curry I get from restaurants.

  29. Sonia says

    I made this tonight for my husband and he loved it. I had some edits like onions for shallots. No cashews and I didn’t have the Thai red chili. Which was so important as my husband said it needed more kick. That was the kick! What dry spice could I have used when I don’t have the chili pepper?
    I added beef as well. Will make it again and I’m already sharing it. Thank you!

  30. Catherine S says

    This was just a show stopping meal. Clean plates all round – even for the non-vegetarians! It was the most beautiful Combination flavours. I will definitely be making this again! I only had one mango and I Only used half a can of coconut milk and 200ml of almond milk with a tablespoon of cornflour. It worked perfectly! I added in sugar snap peas when I added the mango. They added a lovely crunch. Well done Dana

  31. Cindy says

    Holy cow! I am just at the step to taste for sweetness/saltiness and it is already amazing! I was hesitant to make it because I have a brand of red curry paste I am not fond of but everything else made up for it. My family is in love! I can’t wait to make it again with a good quality red curry paste.

  32. Alex Brookins says

    So amazing! I used sour yellow curry paste (Maesri brand) instead of red curry paste, because I was trying to use up my yellow curry paste, and it still turned out amazing. Literally one of the best things I’ve cooked in a while, I had a friend over who took some home to his family and even they were asking for more! Will definitely make this again.

  33. Mandy says

    Wow, this was such an easy recipe to make and so full of flavor. I used frozen mangos and added mushrooms too. I didn’t have a hot pepper so added some cayenne pepper. I will definitely make this again.

  34. Kelly Snyder says

    I was surprised to find that I have all these ingredients! Except for mango due to being allergic. I imagine this tastes even better with the fruit, but it is SO GOOD, I’m not sure I won’t have a second helping.

  35. Alison says

    Oh man every recipe on this website is just *chef kiss*, this was so delicious and quick to make HUGE recommend!!

  36. Victoria says

    Will definitely be making this again! I omitted the mango (not into mixing fruit with savory) and it still came out amazing. I also substituted light brown sugar for coconut sugar since it was all I had. Loved it!

  37. Jessica says

    I made this tonight and everyone in my family loved it. One of my favorite dishes now! Thank you so much for sharing this recipe.

  38. Azalea says

    WOW. I have never left a review on a food recipe before this. Thank you for creating a curry packed with rich flavor. I have tried a few different recipes now, and I’m so glad I found this one. I used two full fat coconut milk cans instead of one because I added more veggies (carrots & a zucchini) and chicken too. Because I used more coconut milk, I nearly doubled the spices & coconut sugar with the addition of another tbsp of curry paste because it tasted perfect before the second can. I also substituted the shallot with a yellow onion. This was spectacular and I will be making it again with plenty of leftovers for the week! ❤️❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoyed it, Azalea! Thanks so much for the lovely review!

  39. Elise says

    This turned out amazing and I plan to make more of her recipies because it was easier than I thought. I’ve never made Thai food before but since the pandemic I wanted to figure out how to make my favorite Thai recipes and this one was almost as good as at the restaurant. It was very easy and I even added carrots and broccoli instead of peas which worked out great for more texture. I think the author did a great job offering substitutions for things that were already in my pantry. Very pleased that I stumbled across these recipes and appreciate the author sharing.

  40. D says

    So delicious! I’ve cooked my fair share of Thai curries and I will 100% say this is to closest to restaurant-style curry I’ve ever made. I ended up increasing the amount of curry paste and coconut sugar, and replaced the serrano pepper with 1.5 tsp chili garlic paste for heat. Will be using this recipe from now on! Thanks!

  41. Sara says

    Amazing recipe!!!! Tasted just like Thai takeout.
    A few tweaks:
    I used two can of full fat coconut milk instead of one by accident, but it was totally worth it! Had a lot of extra broth to smother the rice in and the flavor was insane!
    Cut a head of broccoli in when the frozen peas went in and it was perfectly cooked by the end of the cooking process.

    Thank you so much for this! New staple for sure.

  42. Eric says

    subbing 1 can coconut milk full fat per 2 cans light does mean that I’m having less volume and a spicier meal right? I’m not a native speaker and I’m having trouble regarding this info. Because it turned out to be almost too spicy haha
    But amazing recipe thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Eric, sorry for the confusion! You can sub 1 can full fat plus add water for more volume. Hope that helps!

  43. Sabrina says

    This was delicious and fast! I wanted to add some protein, so I did use some vegan chicken, 1 can of full fat coconut milk, lots of crushed peanuts, a handful of spinach, and a little more brown sugar. And definitely use both mangos… I went with another reviewer’s suggestion and just used one, but next time, I’ll use two. Served it on basmati rice since that’s what I had on hand. And it was even better the next day. Thanks, Dana!

  44. Meghana Deshpande says

    I tried it today and came out really good! I made a few subtle changes. Instead of 2 cans of coconut milk used coconut milk and some low sodium chicken stock. As I was using low sodium soy sauce had to add a bit more than given in recipe. Also added 1 tsp of lemongrass paste.
    I wanted to make this with Salmon. So after adding all the vegetables (mushroom, carrots, red bell pepper, onions, scallions) then added Salmon at the end. And skipped cashews, and instead topped the bowl with some crushed peanuts. Amazing taste!!! Thank you for this recipe.

  45. Sam says

    I never leave comments on recipes, but this is one of the most AMAZING dishes I’ve ever made. A perfect balance of sweet and spicy and I’m definitely folding it into my regular rotation. I omitted the cabbage, peas, and cashews since I didn’t have any on hand and used brown sugar instead of coconut sugar. Plus added some cornstarch to thicken as it was simmering. I served over rice but also had leftovers with a baked sweet potato which was equally as delicious! Thank you for an awesome recipe!

  46. Ritesh says

    it turned out to be the best dish I have ever cooked. Kids loved and it seems now I have to make this very often.

  47. Jenn V says

    This recipe is incredible. Its relatively easy to make, once you buy the ingredients you can make this a few times over before you have to repurchase anything (which is huge for me). The kick is perfect, I used full fat coconut milk (1 full fat can/1 lite can) because I live for creamy textures. I used garbanzo beans (chick peas) instead of cashews (because its what I had on hand), one mango (it was definitely enough) and I had brown sugar, so I used that. It is the perfect recipe. Delicious and perfect for hosting. Yields a lot! I served over rice the first night, and with left overs I served over broccoli (so good!). I encourage anyone who has dabbled in the kitchen to try this, its so easy and makes me feel so fancy making it! Family go 6, 1 toddler devoured it, the other tolerated (which is huge), older children loved it. Husband who is not a fan of anything out of the norm loved it too!!! Thank you for this recipe. Its an official staple.

  48. Irma says

    Followed the recipe exactly as written, except once all I had added all of the ingredients to the pan I realized I had forgotten to add the red curry paste. Added it at the last minute and allowed it to simmer for a few minutes. Even with my mistake this is one of the best curries I have every had. Restaurant quality and I will definitely be making it again. I am anxious to try more recipes from your site. Making the Tuscan Style Beef and Lentil soup tonight.
    Thank you for such a great recipe.

  49. Jessica Sinclair says

    This is insanely good! I made some modifications!
    -didn’t use the chilies because it’s for my 1.5 year old too!
    -didn’t have chilli paste (:o) but subbed equal amount curry powder ( next time if I did this I would leave out the turmeric as it has a strong turmeric flavour, definitely ok but I’d tone it down next time!)
    -added spinach with the mango at the end
    -cut out the cashews because of my toddler
    -used frozen mango pieces
    -used a full cup of frozen peas
    -subbed cauliflower for cabbage
    —- basically I swapped a ton of ingredients haha haha, but used what I had in my fridge and cupboard and it’s next level flavour! Just have fun with this recipe! So Delish!


    I had fun with this recipe, and my husband and I both found it delicious. These are the modifications I made:
    – I served the curry over rice, but added lots of partially steamed broccoli to the sauce.
    – I also added a 1 1/2 C. of mixed, pre-cooked soy beans and chick peas to add body and protein.
    – I used the full-fat coconut milk, but increased the broth volume by adding 2-3 cups of the broth in which I had cooked the beans.
    – I seeded the Serrano pepper.
    Thanks for sharing!

  51. Kate Lindsay says

    I woke up jet lagged and made this at 4am this morning. Its only 10.45 and im already desperate to get home and eat it!

  52. Janelle M. says

    I love this recipe. I almost have it committed to memory. I Made a lot of it, so with the extra, I took it to my coworkers and they loved it to. I added a little bit more coconut sugar to tone down the spiciness because I lean towards the more sweet foods and it was excellent!!! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy this recipe, Janelle! It’s one of our favorites too =) Thanks for the lovely review!

  53. Linsey says

    So good that I got home before my husband and took the leftovers out of the fridge just to look at it. And I couldn’t help myself – I ate some of it cold ??

    I made this last night and could not wait to get home to eat the leftovers (and I’m not much of a leftover girl). I made a few changes based on what I had:

    I added broccoli at the same time as the red peppers
    I used 1 can coconut milk and one can coconut cream because that’s what I had
    I used organic cane sugar instead of the coconut
    I used gf soy sauce, not tamari

    We served it over brown rice.

    Next time I make it I will leave out the sugar until the end. It was too sweet for my taste even before the mango (maybe due to using regular sugar vs coconut?). Still amazing though. I might not add the mango next time either just for sake of cost and ease.

    Would be good adding potatoes, carrots, pineapple, bamboo shoots, cauliflower, squash, the list goes on and on.

    Thank you for another amazing recipe! You never disappoint ❤️

  54. Jennifer says

    Absolutely delicious! It’s quickly become a regular meal in our family and is my go to meal when Gluten Free family come to visit! The only substitutes I make is, sometimes I forget to buy a shallot so I will use a normal small onion and I usually use normal sugar. We like it on the more earthy side so we tend to add an extra dash of tumeric.
    Everyone I make this for says how amazing it is! I have passed the recipe on to several who have asked for it. Thanks for sharing such a great meal!

  55. Talia says

    Very delicious, I thoroughly enjoyed over brown basmati rice! I followed the recipe as is, although used Maple syrup in place of coconut sugar. In the future, I’ll swap out cashews for roasted peanuts, and skip the lemon at the end. Will also plan to add something heartier to it or chunks of cooked sweet potatoes or kabocha squash or adding tofu for protein.

  56. Laura says

    This recipe is incredible!! I am a huge fan of Thai curry and have tried many different recipes at home, but they’ve always been just okay. This was a huge exception- it was SO good!! I left out the mango and cashews and substituted bamboo shoots because of the mood I was in- the substitution worked well. I will hands down be making this again ASAP!

  57. Kanika Saini says

    I made this curry and subbed extra roasted veggies, sweet potatoes/ bokchoy for the mangoes as I didn’t have any, similar to your red curry recipe. I love the base curry it is amazing ! It was DEEEEELICOUS! I love that the recipe was easy to follow and the video helped as well :)

  58. Erin says

    This is an all time favorite for us. I leave out the sugar because the coconut milk already adds enough sweetness for my tastes. Otherwise, it hits every flavor note and is so completely satisfying. This is my husband’s requested dinner whenever he gets home from traveling overseas. Thank you!

  59. Amber says

    I made mine without the sugar and added more vege.
    Such a delicious vegan recipe! Mango really makes it 10/10.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I’m not sure – we don’t own one. But if you try it let us know how it goes!

  60. Nicole says

    I use this recipe regularly. My family absolutely loves it as well as my co-workers and boss. I have to make it in double and triple sized batches. Thank you so much for this recipe!

  61. Matthew says

    This was absolutely delicious, even without some of the ingredients that were needed. I ended up substituting the thai red curry paste with a curry powder. It still ended up being very good. Thankyou for the delicious recipe!

  62. Jade says

    I had some Red Thai paste that I bought back from Krabi- I decided on this recipe and I’m so glad I did! Followed everything step by step- friends were going for seconds! Cannot wait to make it again! Stunning!!! Thank you :)

  63. Jesse says

    One of the best curries ever. I love this so much. Crazy flavor. Rich, vibrant, soft, crunchy, heart warming and refreshing all at once. I did not let up on the lemon at the end and I’m so thankful for that. Thank you minimalist baker for helping me feed myself in such a beautiful way.

  64. Ellen says

    This is sooo delicious – absolutely loved it! Paired it with the naan recipe from this site. Thank you Dana!

  65. Anna says

    I want to thank your for this great recipe! Just finished eating it and it was honestly one of the best things I have ever made. I used your red curry paste recipe to make the curry paste, which is just so much better than anything I could find store bought here. I omitted the cashews and used carrots instead because that’s what I had hanging in the fridge, they fit quite nicely. Ate it with a side of roasted romanesco and sweet potato rice. I will definitely make this again, my boyfriend has already requested that I make it next time some friends come over to blow them away with this ;)

  66. Justyna says

    Made it according to recipe. Ate it with combo of little rice and broccoli, as well as Dana’s baked crispy peanut tofu. Incredible recipes! Love ❤️ and can’t wait to have again. Thank you so much for sharing Dana!

  67. Aileen says

    Hi! In the video it says that you’re adding tomato paste, while this is not in the recipe. Is there tomato paste in this or just the red curry paste?

  68. Mike says

    Absolutely love this receipe. I also add chicken to make a yellow curry chicken. It is so delicious and satisfying. Would recommend to anyone and I have had nothing but positive feedback!

  69. Sarah says

    I am full-on addicted to this recipe. I make it almost once a week. Sweet, savory/spicy, mango, what’s not to love? I add tofu and broccoli to it and it makes this delicious sauce-y dish even more amazing. Serve over basmati! <3

  70. Soloman z says

    Wow !!! Really nice, my wife is vegetarian and am not, but I do most cooking after work so this time I try to test her with a vege dish and all I have to say wow, she loved it and so am I, I made a slit change by adding a full jalapeño pepper for Khoi flava.
    Thx again ((::

  71. Kimberly says

    Yum! My BFF, recently married, went from take out queen to gourmet chef. She revealed her secret and sent me a link to this blog. Hooray! I followed it step by step, tasting and modifying as I went. Oh to be informed on how to DO that! My not so food-adventurous husband and my our little one LOVED this dish. I have red curry paste cubes freezing and I am certain I’ve reached some new pinnacle of … I don’t know, but something.

  72. Grace says

    Just made this after seeing shutthekaleup’s post on IG! Added some green beans (to use them up) with the other veggies also used your suggested 1 can of coconut milk + 1 can of lite coconut milk and mmMmm so creamy and delish. Plus, it looks so pretty too! Makes me feel like a pro :) I went for a slightly lemony flavor so added a bit more lemon but now I want to try infusing some lemongrass into it next time I make it. Thanks, Dana for another wonderfully fool proof recipe that was fun and fully customizable.

  73. Alex Wilson says

    Made this tonight – delicious! Tastes better than takeout! I poured this over steamed broccoli as suggested, and served with naan. My (non-vegan) husband LOVED it!

  74. Chelsea says

    I made this last night and it was so amazing! Thank you so much for the tastiest at home Thai I’ve ever had! This will become a staple in my house. My kids 2 and 4 ate it up and kept saying how delicious it was and my parents who are obsessed with Thai food loved it and want me to make it again! I introduced my mom to your blog becasuse I also made your black bean brownies which were fantastic as well! Loved the perfect balance of sweet and spicy! Served It with broccoli and brown rice and also stirred in some lacinato kale at the end as I think you added kale when you cooked it for shutthekaleup :)

  75. Teresa Walker says

    Hi Dana ….what a delicious recipe! I made a few changes based on my pantry ….used 1 can full fat coconut milk & 4 cups unsalted vegetable stock. Your recipe is now on my regular rotation. Thank you!

  76. Addy says

    I made this today and it was AMAZING! I left out the cashews due to an allergy but the flavors are wonderful! My hubby loved it as well. Thank you :)

  77. Stephanie Temple says

    Just made this and what a winner it is!! My mangoes weren’t ripe so I threw them in with the peppers and peas so that they would infuse better. I didn’t change much else cuz this recipe is perfect! I made jasmine rice and qunioa to go with it.

  78. DRL says

    This sounds amazing. I’m doing Whole30 so can’t have the sugar. What adjustments would you recommend if I omit the sugar? Thanks!

  79. Mara says

    I made this and found that if you dont include the tamari or soy sauce it’s too bland. You definitely need the salt!

  80. Jenni says

    I made this as part of a Christmas Eve Thai dinner party and it was the crowd favorite! Definitely the best Thai dish I’ve ever made. Beautiful and perfectly balanced flavors

  81. Savanah says

    This recipe was perfect and actually tastes better than from my favorite restaurant! But instead of using mangos, I used fresh pineapple cut into chunks. I also like it a little spicey, so I added a second pepper. Then basil leaves in the last few minutes and served over white rice and broccoli was great.

  82. Lauren says

    I made this for my family tonight and every plate was clean! My husband ate 2 servings and is excited to eat more at work tomorrow. I had peanut butter and bread on the table just in case my kids (3 and 4 1/2) weren’t into the curry, but they sat untouched. Each of my boys ate 2 servings! And our daughter (1) couldn’t get enough of it. Thanks for such a great recipe that my whole family enjoyed so much!
    I love your website. I always feel extra-successful and “winning” at vegetables and life when I make one of your recipes. :)

  83. Nicole says

    I absolutely love Thai food, and I am always interested in making my favorite dishes at home. This was so filling and so darn DELICIOUS!! I am a meat eater, but am currently making an effort to cut out gluten and dairy products, and this was an awesome awesome dish for me! For meat eaters who are interested, I added chicken seasoned with turmeric, red curry powder, cumin, salt and pepper, and it went really well with the dish. Also added cubed potatoes. My family loved it, and I am so so happy I found the Minimalist Baker! You are rapidly changing how I view healthy/clean eating for the better. Your website is making it so darn easy to eat well! Thank you so much!

  84. Marie-Eve says

    Made this for dinner tonight! Huge hit with the whole fam!!! Absolutely delightful!! Thank you for such a delicious and simple recipe.