• Priscilla Nooijen


Red, green, yellow..

No, I’m not describing the Rainbow Warrior, just the various variations of the always easy and quick to fix curry dish.

Take this Thai mango curry for example.

Full of taste and colour, done within 30 minutes and fulfilling yet not to heavy for the upcoming summer months.

I like spices so I added red pepper flakes for a little kick.

And with the combination of the mango it’s refreshing yet spicy.

But if you prefer your curry to be less spicy, exclude the pepper flakes and replace the red curry for yellow curry instead. Enjoy your dinner! 


  • 300 g (1 cup + 1/3 cup) rice

  • 2 mangos, diced

  • 1 onion (red or white), diced

  • 2 bell peppers (red/green or yellow), sliced

  • 3 cloves garlic, minced

  • 2,5 cm (1 inch) fresh ginger, peeled and minced

  • 1 can black beans/lima beans or chickpeas, drained and rinsed

  • 1 can full fat coconut milk

  • 250 ml (1 cup) vegetable broth

  • 3 tbsps curry paste (red/green or yellow)

  • 1 tbsp oil

  • 1/2 tsp red pepper flakes (optional)

  • 1/4 tsp salt

  • spring onions, for garnish

extra needed: 1 pan, 1 large skillet, cutting board, knife, stirring spoon, measuring cups&spoons, scale serves: 4 portions


Cook the rice as indicated on the packaging. Preheat a large skillet over medium-high heat.

Add oil, onion and both bell peppers.

Saute until the onions turn translucent and begin to brown, after about 5 minutes.

Add the red curry paste, garlic, and ginger and stir occasionally for 2 minutes.

Lastly, add the coconut milk, vegetable broth, chickpeas, mango cubes, red pepper flakes and salt.

Bring to a simmer and cook for about 10-15 minutes until the sauce has reduced a bit. Garnish with spring onions and serve with cooked rice.

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