This Thai-inspired mango curry features juicy mango chunks, pan-fried tofu, and red bell peppers in a luscious coconut curry sauce. It's easy to make and a total flavor bomb!
- 2 tablespoons peanut oil (or high-heat oil of choice), divided
- 1 (15 ounce or 454 gram) package super firm tofu, cut into ½ inch pieces (Note 1)
- 1 small onion, sliced into thin strips
- ¼ cup yellow curry paste (or more or less to taste)
- 1 (14 ounce or 400 ml) can full-fat coconut milk
- 1 ½ cups diced (½ inch) ripe mango (about 4 small or 2 large mangoes)
- 1 medium red bell pepper, roughly chopped
- 1 tablespoon lime juice, plus more to taste
- Salt, to taste
- ½ cup chopped fresh basil
- ¼ cup roasted & salted peanuts, roughly chopped
- Cooked rice, for serving
-
Coat the bottom of a medium nonstick skillet with 1 tablespoon of the oil and place it over medium heat.
-
Once the oil is hot, add the tofu cubes in an even layer. Cook the tofu for about 10 minutes, flipping the pieces once or twice in order to achieve browning on multiple sides.
-
Transfer the cooked tofu to a plate when it's done.
-
While the tofu cooks, heat the remaining tablespoon of oil in a large pot.
-
Once the oil is hot, add the onion. Cook the onion for about 5 minutes, until it becomes soft and translucent, stirring occasionally.
-
Add the curry paste and cook it with the onion for about 1 minute, stirring constantly to prevent burning.
-
Stir in the coconut milk, mango, and bell pepper. Raise the heat and bring the sauce to a boil.
-
Lower the heat and let the curry simmer for about 10 minutes, until the peppers are tender and the sauce has reduced a bit.
-
Stir in the cooked tofu, then remove the pot from heat.
-
Stir in the lime juice, fresh basil, and season the curry with salt to taste.
-
Serve the curry over rice, topping each plate or bowl with a sprinkle of peanuts.
- Extra firm tofu can be substituted, but you'll need to press it before cutting.
- Nutrition information does not include rice.