John Myers
Coconut Curry with Mango
The perfect coconut curry with mango recipe with a picture and simple step-by-step instructions.
- 500 g Mushrooms
- 400 g Broccoli
- 1 Zucchini
- 1 pole Leek
- 1 walnut-sized piece Ginger
- 3 Garlic cloves
- 1 Mango as ripe as possible
- 200 ml Coconut milk
- 50 ml Water
- 1 tbsp Curry powder
- 2 tsp Sambal Olek
- 4 tbsp Peanut oil
- 1 tbsp Lemon juice
- 1 pinch Sugar
- Salt pepper
- Clean and quarter the mushrooms.
- Wash the broccoli and cut into small florets.
- Wash the zucchini and cut into slices.
- Halve the leek, wash thoroughly and cut into fine strips.
- Peel the mango, cut the flesh from the core and dice.
- Peel and finely chop the ginger and garlic.
- Heat the peanut oil in a wok.
- Do not use garlic and ginger in them.
- Add broccoli, fry for 2 minutes, add zucchini and mushrooms and fry for 2 – 3 minutes.
- Mix in the curry powder and Sambal Olek.
- Pour in coconut milk and 50 ml water and boil everything down over medium heat for approx. 5 minutes.
- Add the leek strips and mango cubes and cook over medium heat for another 2 – 3 minutes.
- Season to taste with salt, pepper, a pinch of sugar and lemon juice and serve
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