Coconut Mango Thai Beef Curry

“My recipe provides a lot of sweet heat. The mango and coconut milk taste tropical while the curry paste adds a little fire. It’s a perfect dish to spice up the traditional offerings of the season. To make a milder dish, just reduce the amount of curry paste.” —Terri Lynn Merritts, Nashville, Tennessee

Coconut Mango Thai Beef Curry
Coconut Mango Thai Beef Curry
Coconut Mango Thai Beef Curry
Servings Prep Time Cook Time
6servings 10minutes 2-1/4hours
Servings Prep Time
6servings 10minutes
Cook Time
2-1/4hours
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. In a Dutch oven, heat peanut oil over low heat. Add curry paste; cook and stir 3-5 minutes. Add coconut milk; cook and stir 3-5 minutes longer.
  2. Stir in beef, mango, salt and pepper. Increase heat to medium-high; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until meat is tender, about 2 hours. If desired, serve with rice, onions, cilantro and lime wedges.
Recipe Notes

Editor’s Note: This recipe was tested with regular (full-fat) coconut milk. Light coconut milk contains less fat.

Nutrition Facts
1 cup: 578 calories, 38g fat (23g saturated fat), 123mg cholesterol, 793mg sodium, 17g carbohydrate (14g sugars, 1g fibre), 39g protein.