Thai Yellow Coconut Curry with Mango

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Ingredients

1 ½ Tbsp coconut oil ((or avocado or grape seed oil))
1 medium shallot, minced
2 Tbsp minced fresh ginger
2 cloves minced garlic ((2 cloves yield ~1 Tbsp))
1 Thai red chili ((or serrano pepper // stem removed and thinly sliced with seeds))
1 cup chopped red cabbage ((optional))
3 Tbsp red curry paste*
2 (14-ounce) cans light coconut milk ((sub 1 can of full fat per 2 cans light for extra creamy texture))
3 Tbsp coconut sugar ((plus more to taste))
1/4 tsp sea salt ((plus more to taste))
2-3 tsp tamari ((or soy sauce if not gluten-free))
1 tsp ground turmeric
1 red bell pepper ((seeds and stem removed // cut into bite-size pieces))
1/4 cup green peas ((optional // frozen or fresh))
2 ripe mangos
1/4 cup roasted cashews ((salted is best))
1 medium lemon, juiced
Lemon wedges
Thai (or regular) basil, or fresh cilantro
Brown rice* or coconut quinoa
Steamed broccoli

As published by Minimalist Baker.

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