Flavorful and colorful vegan Thai mango curry with cilantro and cashews! A quick Thai curry recipe with store-bought Thai red curry paste and other staple pantry ingredients. Serve it with the grain of your choice for a hearty meal. 

overhead shot of thai mango curry in a bowl and another one served with quinoa

I love seasonal produce with ataulfo and haden mango varieties in the market; I decided to make some delicious curry with these mangoes. This vegan Thai mango curry is not-so-spicy and not-too-sweet too. You can easily customize it to your taste preference, and guess what? You can prepare this curry in 30 minutes. 

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Starting today, for the next three days, I will be sharing some delicious mango recipes. As you all know, I participate in weekly blogging marathons where a set of bloggers share recipes under a specific theme, and this week’s theme is “recipes with mango .”I have quite a few mango recipes on my blog and now I’m adding one more to that lot. Let’s get straight into the ingredients and details.

Ingredients required for mango curry

ingredients required for thai mango curry

I have used coconut oil for this curry. While I recommend coconut oil, you can also use other oil of your choice.  

I always have raw cashews in my pantry as we use them for Indian kheers and desserts. So I went with that and roasted them. You can use store-bought roasted cashews, too—both salted and unsalted works. If you use salted ones, reduce the salt you add to the curry.

Fresh ginger, garlic, green chilies, and shallots add a lot of flavor to this curry. I have used the green chilies and shallots available in the Indian groceries. Green chilies are optional, and the shallots that I used were small. If you don’t have shallots, use ¼ cup of finely chopped red or yellow onions.  

I have also used red onions cut into cubes or petals, apart from shallots. And to make the curry colorful, I went with red bell peppers and broccoli. 200 to 250 grams of vegetables should be sufficient, and I wouldn’t add more than that. 

I went with store-bought coconut milk for this recipe and used entire 13.5oz can. I highly recommend thick and whole coconut milk not the lite version.

Fresh, firm-ripe mangoes work well in this recipe. I have tried this curry with both ataulfo and haden mango varieties, but you can use any available varieties. Make sure the mangoes are ripe and sweet. 

Curry paste

The next key ingredient is the Thai red curry paste. I have used vegan red curry paste, which adds a lot of flavors. Adjust the paste measure to taste and check the FAQ section for variations. PS – If you want to make your Thai curry pastes, check my red curry sauce, yellow curry sauce, and green curry sauce recipes. 

Ever since I made tofu cilantro noodle soup, I started adding cilantro and cilantro stems to my Thai curries, and we love that flavor. I have used ¼ cup of chopped cilantro, including the stems, for this curry. 

We also need salt, brown sugar(optional), soy sauce, lemon or lime juice, and these ingredients. Please check the recipe card for detailed measures and the FAQ section for variations. 

Frequently asked questions

Can I make this curry with green or massaman curry paste?

Yes, you can. I have tried this curry with massaman curry paste, but our favorite was with red curry paste, which I shared today.

What other vegetables can I add to this curry?

You can add other vegetables like mushrooms, snap peas, potatoes, sweet potatoes, butternut squash, and zucchini. The cooking time varies according to the vegetables. Add seasonal vegetables of your choice.

Can I add mango puree instead of fresh mango?

Mango puree makes this curry too sweet, and we like it with fresh mangoes than the canned puree. 

Do juicy and over-ripe mangoes work in this curry?

Yes, but overripe mangoes make the curry sweet. So skip the sugar in that case. Also, it blends well in the curry, so if you love to enjoy mango chunks, opt for firm ones. 

Is this curry spicy? Isn’t 4 to 5 tbsp of curry paste too much?

We didn’t find this curry spicy as the mangoes, coconut milk and brown sugar balanced the flavor. If you are worried about the curry paste measure, start with 2.5 tbsp, and after the broccoli and mangoes soften, taste the curry, and add more, if needed.

Can I add plant-based protein to this curry?

Absolutely yes. You can add tofu or mushrooms or even a can of chickpeas or other beans. 

close up and overhead shot of Thai mango curry with some lemon and mango on the side

Dietary specifications and serving suggestions. 

This mango curry is a vegan and gluten-free curry. Make sure the soy sauce and other ingredients that you use are gluten-free. Skip the cashews for a nut-free version.You can serve this curry with white rice, brown rice (long grain or sticky ), or quinoa.

As you can see, I served this curry with quinoa. We love this curry so much, and hardly there are any leftovers. So far, I have refrigerated this curry only for a day. So I can’t talk about freezing or refrigerating for a longer time. 

How to make Thai mango curry

  • Heat a saucepan or wok and add the coconut oil. Let it melt and once the oil is hot, add the cashews and roast it till it turns light golden brown. Remove it from the pan and set it aside.
roasting the cashews
  • Add the chopped garlic, green chili, ginger, and shallots to the same pan. Saute until the shallots are soft and translucent.
sauteing the shallots and garlic and chili
  • Then add the onion petals and saute for a couple of minutes. Then add the red bell peppers and red curry paste. Mix well and cook for two to three minutes.
sauteing the onions and bell peppers
  • Add the salt, soy sauce, and coconut milk. Mix well and simmer for 8 to 10 minutes over medium-low heat.
add the coconut milk and soy sauce
  • Now add the brown sugar (if using), mangoes and broccoli florets. Mix again and cover and cook for 3 minutes. Then remove the lid and check for salt and spices. Adjust accordingly. Add the cilantro and simmer the curry for 3 to 5 minutes and turn off the heat.
adding broccoli and mango
  • Add the roasted cashews and lime juice before serving, and enjoy with rice or quinoa.
mango curry ready to be served

Recipe notes

  • Simmer the curry over medium-low heat and do not cook at high heat.
  • Adjust the curry paste, soy sauce, and salt to taste. 
  • You can use store-bought roasted cashews. If using roasted and salted cashews, be cautious while adding salt to the gravy. 
  • You can reduce the measure of broccoli and red bell peppers to half and add 100 grams of tofu for added protein.
  • Instead of soy sauce, you can add tamari too.
thai red curry served in white bowl with lemon slices on the side

More vegetarian Thai recipes

PS If you try this vegan Thai mango curry, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.

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Thai mango curry served in a bowl with quinoa

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Vegan Thai Mango Curry With Cilantro And Cashews

Flavorful and colorful vegan Thai mango curry with cilantro and cashews! A quick Thai curry recipe with store-bought Thai red curry paste and other staple pantry ingredients. Serve it with the grain of your choice for a hearty meal.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Entree

Cuisine: Fusion, Thai

Servings: 4

Calories: 353kcal

Ingredients

Measurement Details: 1 cup = 240ml 1 tbsp = 15ml; 1 tsp = 5ml;

Instructions

  • Heat a saucepan or wok and add the coconut oil. Let it melt and once the oil is hot, add the cashews and roast it till it turns light golden brown. Remove it from the pan and set it aside.
  • Add the chopped garlic, green chili, ginger, and shallots to the same pan. Saute until the shallots are soft and translucent. Then add the onion petals and saute for a couple of minutes. Then add the red bell peppers and red curry paste. Mix well and cook for two to three minutes.
  • Add the salt, soy sauce, and coconut milk. Mix well and simmer for 8 to 10 minutes over medium-low heat.
  • Now add the brown sugar (if using), mangoes and broccoli florets. Mix again and cover and cook for 3 minutes. Then remove the lid and check for salt and spices. Adjust accordingly. Add the cilantro and simmer the curry for 3 to 5 minutes and turn off the heat.
  • Add the roasted cashews and lime juice before serving, and enjoy with rice or quinoa.

Notes

  • Simmer the curry over medium-low heat and do not cook at high heat.
  • Adjust the curry paste, soy sauce, and salt to taste. 
  • You can use store-bought roasted cashews. If using roasted and salted cashews, be cautious while adding salt to the gravy. 
  • You can reduce the measure of broccoli and red bell peppers to half and add 100 grams of tofu for added protein.
  • Instead of soy sauce, you can add tamari too.

Nutrition

Calories: 353kcal | Carbohydrates: 28g | Protein: 6g | Fat: 27g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 816mg | Potassium: 619mg | Fiber: 5g | Sugar: 17g | Vitamin A: 3932IU | Vitamin C: 83mg | Calcium: 82mg | Iron: 5mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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