Sweet mango meets spicy red curry in this fragrant Thai dish. Creamy coconut sauce, tender vegetables, and fresh herbs come together for a meal that feels both comforting and vibrant.
Ingredients
- 8 oz (228 g) kabocha squash peeled and cut into ½" (1.3-cm) squares
- 1 tbsp (15 ml) coconut oil
- ½ cup (120 g) Thai Home brand vegan Thai red curry paste or to taste
- 2½ cups (600 ml) coconut milk
- 1 red bell pepper cut into ½" (1.3-cm) squares
- 1 green bell pepper cut into ½" (1.3-cm) squares
- 8 oz (228 g) firm tofu cut into 1" (2.5-cm) squares
- 1 cup (240 ml) vegetable broth
- 16 oz (456 g) medium–size ripe mango peeled and cut into ½" (1.3-cm) squares
- ½ cup (110 g) brown sugar
- ¼ cup (60 ml) tamari
- 2 handfuls of Thai basil
- 1 cup (63 g) snow peas
- Steamed jasmine rice for serving
Instructions
- Bring a small pot of water to a boil over medium-high heat, add the kabocha squash and cook for 8 minutes. Drain the water and let cool.
- Heat the oil in a large saucepan over medium heat, add the red curry paste and cook, stirring, for about 1 minute, then add the coconut milk and stir until well combined.
- Heat the mixture for a few more minutes or until the oil begins to separate.
- Add the kabocha squash, red and green bell peppers, tofu and vegetable broth, increase the heat to high and bring to a boil.
- Once it’s boiling, continue cooking for 5 more minutes, then add the mango, sugar, tamari, Thai basil and snow peas, reduce to a simmer and cook for 6 more minutes.
- Serve with steamed jasmine rice.