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Thai Mango Coconut Curry

Thai Mango Coconut Curry

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  • Total Time: 30 minutes
  • Yield: 4 1x


Thai Mango Coconut Curry is the perfect combination of warm, comforting vibes yet and tropical summery flavors from the mango!


Units Scale

Make the Curry

  • 1 onion (or 2 small onions)
  • 3 cloves of garlic
  • 1 thumb-sized ginger
  • 1 block firm or extra-firm tofu
  • 2-3 tbsp Thai red curry paste
  • 1 can coconut milk
  • 1 cup water (~250 ml)
  • 1 mango
  • 3 tbsp soy sauce
  • 1 lime
  • 1 bell pepper
  • 1 head broccoli


  • coriander
  • cashews


  1. Finely mince the onion, garlic, and ginger.
  2. Peel and chop the mango into small pieces. Blend in a blender or food processor until fine.
  3. Chop the bell pepper and broccoli into equal-sized pieces.
  4. On a pan, heat up the oil, then when it's hot, add in the onion, garlic and ginger pieces.
  5. Add in the Thai red curry paste and mix with the aromatics, add in the water to deglaze the pan.
  6. Add in the water, coconut milk and blended mango. Mix well and bring to a boil
  7. Add in the bell pepper and broccoli, close the lid and let simmer for 10 minutes or until the veggies are soften to your liking.
  8. Meanwhile, chop the tofu into bite-sized pieces and fry on a pan or in the airfryer until golden brown.
  9. After the curry is simmered, add in the fried tofu and a squeeze of lime juice. Garnish the curry with some coriander and serve with a bowl of warm rice. Enjoy!


You can serve this recipe with a bowl of warm rice, noodles.

Storage tip: The recipe lasts in the fridge for up to 4 days and in the freezer for up to 1 month.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: thailand