MANGO CURRY

MANGO CURRY

yields 4

ingredients

  • 1 tsp coconut or grapeseed oil 0.5 onion

  • 1 1/2 cup green beans cut into 1-inch pieces* 1 1/2 cup green beans cut into 1-inch piecesini, cut into .125-inch half-moons

  • 1 bell pepper bell pepper

  • 3 clove garlic* 3 clove garlice* 3 clove garlic* 3 clove garlic* 3 clove garlice* 3 clove garlic

  • 1 1/2 cup canned coconut milk

  • 1 cup vegetable broth* 1 cup vegetable brothcut into chunks (see this page) ripe mango, cut into chunks (see this page)

Dry-Fried Tofu

  • 2 TBL lime juice Basic Big Pot of Brown Rice

instructions

0 chop onion and bell pepper 1 Grab a medium soup pot and heat the oil over a medium heat. Add the onion and sauté until lightly golden, about 3 minutes. Add the green beans, zucchini, and bell pepper and cook until the vegetables begin to soften up, another 2 to 3 minutes. Add the garlic, ginger, and curry paste and cook for another 30 seconds. Huff in that goddamn delicious smell.

Add the soy sauce, coconut milk, and vegetable broth and gently simmer.

2 Once the pot is gently simmering, add the mango and tofu. Reduce the heat to low and let this all cook together until the mango is tender enough to fall apart, 5 to 8 minutes. Turn off the heat, add the lime juice, and then dish up. Serve over the brown rice and tell your neighbors to go home when they stop by asking what smells so good.

modifications

You can find this in a glass jar or small can shelved near the coconut milk and soy sauces. It’s made of all kinds of like shallots, lemongrass, galangal, and red chiles. Some pastes are hotter than others, so try 1 TBL first and then work your way up in the recipe. There are hundreds of recipes for making this yourself, so if you have a well-stocked store, look a recipe up and make this er from scratch. The hardest part is finding all the ingredients, trust.