Mango Coconut Thai Curry (Fusion Recipe)

This Mango Coconut Thai Curry is a delightful fusion of Thai flavors and tropical sweetness. The creamy coconut milk melds beautifully with the fresh mango, creating a rich, fragrant sauce that envelops tender vegetables and aromatic herbs. Perfect over rice or noodles, this dish is not only vibrant and appealing but also respects traditional culinary principles while offering a unique twist. It's vegan, gluten-free, and perfect for a wholesome meal.

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, sliced
• 1 zucchini, chopped
• 2 cups baby spinach
• 1 can (13.5 oz) coconut milk
• 1 cup ripe mango, diced
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lime juice
• Fresh basil leaves for garnish
• Cooked jasmine rice or rice noodles for serving

Instructions:

1. In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until aromatic.
3. Add the sliced red bell pepper and chopped zucchini to the skillet, cooking until they start to soften, about 4-5 minutes.
4. Pour in the coconut milk, and add the red curry paste. Stir well to combine, allowing the mixture to heat through.
5. Add the diced mango and soy sauce (or tamari), cooking for another 5 minutes. Adjust the seasoning with lime juice to taste.
6. Stir in the baby spinach until it's wilted, then remove from heat.
7. Serve the curry over cooked jasmine rice or rice noodles, garnished with fresh basil leaves.