Mango Coconut Curry

We love Thai food. LOVE it. However, anyone who’s eaten at a Thai restaurant knows it can be a total fat trap. While we love to indulge in those decadently huge portions of curry and rice sometimes, it’s not always the ideal meal for us health nuts.

Fortunately, you don’t have to be Thai or have a cabinet full of crazy ingredients to enjoy restaurant-level curry at home. And, it can be tailored to fit a number of different diets, whether you eat gluten-free, vegan, or anything that’s put in front of you :). We love this recipe we adapted from Trader Joe’s that incorporates mango for a fresh, fruity summer dish that won’t weigh you down. Pair it with brown rice instead of white to ensure you benefit from the fiber, nutrients and lower glycemic index associated with whole grains.

Mango Coconut Curry

Inspired by this recipe from Trader Joe’s.

  • 1 tablespoon Olive Oil Make it healthier: use coconut oil. Olive oil has a low burn point, meaning it turns to trans fat when heated at high temperatures. Coconut oil also provides essential saturated fat (the good kind, we promise!) and has belly fat fighting properties.
  • 2 teaspoons Curry Powder or Curry Paste
  • 1 teaspoon Red Chili Flakes
  • ½ teaspoon Cinnamon
  • Bag of frozen stir fry medley or fresh vegetables of choice (think eggplant, basil, carrots, onions, zucchini and bell peppers, but feel free to get creative!)
  • 2 cups Chicken, cut into 1 inch pieces Veganize it: Use Tempeh for a hearty, nutty flavor or soy curls for a chicken-like texture
  • 2 cups full-fat Coconut Milk  Tip: don’t try to cut calories by subbing low fat coconut milk for the real thing – the texture will come out watery
  • 2 tablespoons Laughing Cow cheese or cream cheese (optional)
  • 2 tablespoons Water
  • 1 cup Frozen Mango Chunks
  • Salt and Pepper, to taste

In a large frying pan or wok, heat oil and add curry, chili flakes and cinnamon. Stir to warm up spices, about 1 minute. Add veggies and stir fry over medium heat for about 10 minutes or until they begin to soften. Add protein of choice and continue to stir fry for another 5 minutes or until it takes on the taste and color of the spices. Pour in coconut milk; fold in cheese if using; taste and add water or more spices, if desired. Add mango and let mixture simmer for another 10 minutes. Season with salt and pepper to taste. Serve in a soup bowl or pair with brown rice.

Serves: 4 – 6
Cooking Time: 30 – 40 Minutes


One thought on “Mango Coconut Curry

  1. Pingback: Roasted Squash Coconut Curry Soup | liveskinnybliss

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