Cashew and Mango Curry


A New DesignMinh was talking to a friend from the States the other day about Si Racha sauce, that spicy red hot sauce that is often called “rooster sauce”
For some reason Americans often think it is an U.S.A. product, it isn’t. It hails a from a small town of the same name, along the coast and a few hours drive directly south of Bangkok.
The conversation was about how we must consume Si Racha sauce all the time, as we live where it is produced.
We don’t.
We also do not eat as much Thai food in Thailand as we did in Canada.
Not sure why, other than every food known to man kind (and then some) is available in Bangkok.
Their conversation got me thinking about spicy red curry, my favorite and so I whipped up a big batch, enough to tide us over for the week. Besides the taste, my favorite thing about this recipe is how quick it comes together. The whole thing was done in about 30 mins.

There are many recipes available for this dish on line and mine is not all that different, this recipe is a bit of a redux however, as classically it is a spicy red curry with mango and chicken, แกงเผ็ดไก่มะม่ว, we “just say no” to gai in our house, so it is tofu and a handful of cashew nuts in my adaptation.

1 1/2 Tbsp coconut oil
1 shallot, minced
2 Tbsp minced fresh ginger
2 Tbsp minced garlic
2 Thai red chili, stem removed and thinly sliced with seeds
3 Tbsp red curry paste
2 14-ounce cans coconut milk
2 Tbsp coconut sugar
1/4 tsp sea salt
2-3 tsp tamari
2 tsp ground turmeric
1 block of firm tofu, cubed and lightly fried
1 red bell pepper, seeds and stem removed, cut into bite-size pieces
1 large handful of green beans, cut into bite-size pieces
1 large head of broccoli, cut into bite-size pieces
2 ripe mangoes, cubed
1/4 cup roasted cashews

Heat a large skillet with a high rim over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Add a pinch of sea salt and sauté for 2-3 minutes, stirring frequently.
Add 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, don’t boil your curry paste.
Once simmering, add red pepper, broccoli and beans and reduce heat.
Cook for 5-10 minutes, stirring occasionally, to soften the vegetables.
Add the fried tofu and the cashews
Time to taste and adjust the flavor as needed. No need to be conservative with the flavors, to be authentically Thai, it should be hot, spicy, sour and sweet.
Serve over the rice of your choice

Please feel free to share and use this recipe, I make no copyright claims.

ทาน อาหาร ให้ อร่อย นะ (enjoy your meal)


Max is a 200 hour RYT and co-director of Yogatique Bangkok. He has been a vegan, long distance runner and avid skateboarder for over 20 years. He thinks life should be filled with a good sound track, a good work out, a good dog and good food.

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