Sizzle Your Taste Buds: Spicy Mango Coconut Curry Recipe

Today’s Culinary Creation: Spicy Mango Coconut Curry

Welcome to my kitchen! Today, I’m excited to share a recipe that combines the sweetness of mango with the creaminess of coconut milk and a hint of spice. This dish is perfect for a cozy night in or a special occasion where you want to impress your guests with unique flavors.

Ingredients:

• 1 ripe mango (about 300g)
• 1 can of coconut milk (400ml)
• 1 can of chickpeas, drained and rinsed (240g)
• 2 tablespoons of red curry paste
• 1 tablespoon of minced ginger
• 2 cloves of garlic, minced
• 1 small onion, chopped
• 1 red bell pepper, sliced
• 2 cups of fresh spinach
• 1 lime, juiced
• Salt and pepper to taste

Kitchen Tools:

• knife
• cutting board
• saucepan
• wooden spoon

To start, peel and dice the mango, reserving a few pieces for garnish. In a saucepan, heat the coconut milk over medium heat until it simmers. Add the red curry paste, minced ginger, and garlic, stirring until fragrant.

Next, add the chopped onion and sliced bell pepper to the saucepan, sautéing until they soften. Stir in the diced mango and chickpeas, allowing the flavors to meld together. Season with salt and pepper to taste.

Once the mixture is simmering, add the fresh spinach and lime juice, stirring until the spinach wilts. Taste and adjust seasoning as needed. Serve the curry hot, garnished with the reserved mango pieces and a sprinkle of fresh cilantro.

This Spicy Mango Coconut Curry weighs approximately 1200g after cooking. It serves 4 people, with each serving weighing around 300g. Each serving is estimated to have 350 calories.

For a unique twist, try adding a handful of toasted coconut flakes on top for a crunchy texture and extra coconut flavor!

I hope you enjoy making this Spicy Mango Coconut Curry as much as I do. Feel free to experiment with different vegetables or protein sources to make it your own. Happy cooking!