Gluten Free Thai Mango Curry

Thai mango curry

I incorporate pineapple into a lot of dishes and it’s always delicious so this time I thought I’d try mango instead. I’ve become a big fan of thai red curry since I discovered a number of different thai curry pastes which are gluten free. In the US I use Mae Ploy made from only a few vegetables and spices. Natural and delicious, personally I love using it in a variety of different dishes. It works perfectly with chunks of fresh mango to make a healthy, scrumdiddlyumptious meal! In the UK I use Thai Taste, very similar (but a bit less spicy) and equally tasty.

Ingredients (serves 2)

  • Garlic – chopped
  • Onion -sliced
  • Red pepper – sliced
  • 3 eggs
  • 50g Red Thai Curry Paste
  • Milk
  • Flakes of/ desiccated coconut
  • Mango -sliced

How to make it

  • Put a little olive oil in a pan and add the garlic and onion
  • Once simmering, crack eggs into mix
  • Add sliced peppers and mix to keep from sticking to pan
  • Once the eggs are cooked, add Thai red curry paste and a couple splashes of milk
  • Add coconut whilst stirring the mix
  • Serve with rice or salad and enjoy!

TIP: Substitute egg for shrimp if you would prefer a fishy curry.

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