Entree: Red Mango Curry Stir Fry with Tofu

22 Apr

This recipe was inspired by my boyfriend’s wonderful grandparents who have mastered the art of Thai cooking. Feel free to adjust spices, types of vegetables, or anything else and enjoy!!

















~2 TB coconut oil
2 cloves garlic (or 2 frozen garlic “cubes” from Trader Joe’s :))
~2 TB fresh grated ginger
1 package firm tofu, cubed
1/2 bell pepper, sliced
2 carrots, peeled and cut into strips
~1 handful green beans (I used frozen beans)
2 mangos, diced (thinly cut off the peel, cut large pieces avoiding the pit, then cube the large pieces)
1/2 small yellow onion, sliced
1 – 2 TB fish sauce
1 – 2 TB red curry paste
coconut milk (less = stir fry, more = soupy curry, whichever you prefer except with more coconut milk you will need more spices)
A few sprigs of fresh Thai Basil

1. Bring coconut oil, garlic, and ginger to high heat in a large fry pan.
2. Once mixture is incorporated, add tofu and cook for a few minutes.
3. Next, add green beans, bell pepper, and carrots and stir for a few minutes.
4. Add mangoes and stir.
5. Add onions and stir.
6. Mix coconut milk and curry paste together in a bowl and then add to the pan.
7. Stir in some thai basil.
8. Serve with jasmine rice or rice noodles!


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