Tropical Twist: Mango Coconut Curry meets Turmeric Rice

Summer Recipe: Mango Coconut Curry with Turmeric Rice

Today, I’m excited to share a vibrant and flavorful dish that perfectly captures the essence of summer. This Mango Coconut Curry with Turmeric Rice is a celebration of sweet and savory flavors, inspired by the seasonal abundance of fresh mangoes and the warm, sunny days that make us want to enjoy light and refreshing meals.

I start by gathering all the ingredients for this exotic dish. For the curry, you’ll need:

• 1 ripe mango, diced
• 400ml coconut milk
• 300g chicken breast, sliced
• 1 red bell pepper, sliced
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric powder
• 2 tbsp vegetable oil
• Salt and pepper to taste

As for the Turmeric Rice, you’ll need:

• 200g basmati rice
• 200ml coconut milk
• 200ml water
• 1/2 tsp turmeric powder
• Salt to taste

To prepare this delightful dish, you will need the following kitchen tools:

• chef’s knife
• cutting board
• large skillet
• wooden spoon
• measuring cups
• measuring spoons

I start by heating vegetable oil in a large skillet over medium heat. Then, I sauté the chopped onion, minced garlic, and grated ginger until fragrant. Next, I add the sliced chicken breast and cook until browned.

Once the chicken is cooked through, I sprinkle curry powder and turmeric powder over the mixture, stirring to coat everything evenly. Then, I pour in the coconut milk and add the diced mango and sliced red bell pepper. I let the curry simmer for about 15 minutes, allowing the flavors to meld together beautifully.

While the curry is simmering, I prepare the Turmeric Rice. In a separate saucepan, I combine basmati rice, coconut milk, water, turmeric powder, and salt. I bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes until the rice is tender and fluffy.

Once the curry and rice are ready, I serve the Mango Coconut Curry over the fragrant Turmeric Rice, garnishing with fresh cilantro leaves for a pop of color and flavor. The combination of sweet mango, creamy coconut milk, and aromatic spices in the curry pairs perfectly with the vibrant turmeric-infused rice.

This dish weighs approximately 1200 grams in total and serves 4, with each serving weighing around 300 grams. One serving of this Mango Coconut Curry with Turmeric Rice contains approximately 400 calories.

A clever tip for this recipe is to add a squeeze of fresh lime juice over the curry just before serving. The tangy acidity of the lime enhances the flavors of the dish, adding a refreshing twist to each bite.

I hope you give this unique and delicious Mango Coconut Curry with Turmeric Rice a try and enjoy it as much as I do. Feel free to experiment with different vegetables or proteins to make it your own signature dish. Happy cooking!