Exotic Mango Curry: Taste of Southeast Asia

Introducing: Exotic Mango Coconut Curry with Spicy Tamarind Rice

Today, I’m excited to share a dish that transports me back to a vibrant market in Southeast Asia. The colors, aromas, and flavors of exotic fruits and spices inspired me to create this unique recipe — a delicious fusion of sweet mango, creamy coconut, and tangy tamarind that will awaken your taste buds.

Ingredients:

• 1 ripe mango (diced)
• 400ml coconut milk
• 2 tbsp tamarind paste
• 250g jasmine rice
• 1 lemongrass stalk (smashed)
• 1 red chili (sliced)
• Handful of cilantro (chopped)
• 1 lime (juiced)

Kitchen Tools:

• saucepan
• skillet
• chef’s knife
• cutting board

Preparation:

Start by cooking the jasmine rice according to package instructions. In a saucepan, heat the coconut milk over low heat. Add the tamarind paste, lemongrass, and sliced red chili. Let it simmer gently for 10-15 minutes until fragrant.

In a separate skillet, sauté the diced mango until slightly caramelized. Remove the lemongrass from the coconut milk mixture and pour the mango into the saucepan. Stir gently to combine the flavors.

Squeeze in the lime juice and sprinkle with chopped cilantro. Allow the curry to simmer for another 5 minutes, adjusting the seasoning to taste with salt and pepper.

Serve the exotic mango coconut curry over a bed of spicy tamarind rice for a delightful explosion of flavors and textures.

Tips for Success:

For an extra burst of freshness, garnish the dish with some crispy fried shallots or toasted coconut flakes.

Serving:

This recipe yields approximately 4 servings, with each serving weighing around 300 grams. One serving of this exotic mango coconut curry with spicy tamarind rice is estimated to be around 400 calories.

I hope you give this unique dish a try and enjoy the bold flavors and textures it offers. Feel free to experiment with different spices or add your own twist to make it truly yours. Happy cooking!