Ingredients
- 2 ripe mangoes, peeled and cubed
- 1 lb chicken breast (or tofu for a vegetarian option), cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 tablespoons vegetable oil
- 1 tablespoon red curry paste
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon red chili powder
- 1 tablespoon fish sauce (optional, omit for vegetarian version)
- 2 tablespoons lime juice
- 2 tablespoons cilantro, chopped
- 2 tablespoons Mango Lassi Hot Sauce
- Salt, to taste
This vibrant Mango Lassi Curry combines the sweetness of ripe mangoes with our Mango Lassi hot sauce and a fiery spice blend, creating a harmonious explosion of flavors. Succulent pieces of chicken or tofu are simmered in a rich coconut milk sauce, infused with aromatic spices like cumin, turmeric, and red chili powder. Serve this tantalizing curry over steaming jasmine rice for a tropical delight that will surely ignite your taste buds.
INSTRUCTIONS
- In a large pan, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, sautéing until golden and fragrant.
- Stir in the red curry paste, cumin, turmeric, and red chili powder. Cook for 2 minutes, stirring continuously.
- Add the chicken (or tofu) and cook until browned on all sides.
- Pour in the coconut milk and bring to a gentle simmer. Stir in the fish sauce (if using) and season with salt.
- Add the mango cubes, Mango Lassi Hot Sauce and simmer for another 10 minutes, allowing the flavors to meld together.
- Finish by stirring in the lime juice and cilantro. Adjust seasonings if needed.
- Serve the Mango Lassi Curry over jasmine rice, garnished with additional cilantro and a dollop of yogurt.
- Enjoy this spicy and fruity curry bursting with tropical flavors!