Thai Red Curry with Mango Chutney

Name: Thai Red Curry with Mango Chutney
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Cuisine: Indian, Asian
Ingredients: 397 grams package extra-firm tofu, cut into 1/2-inch cubes; 2 Tbsps flour; 1 teaspoon garlic, finely chopped; 1 green bell pepper, diced; 1 Tbsp lime juice; 5 servings Green Mango Chutney; 1 teaspoon nori flakes (or other crushed seaweed); 118 milliliters crushed pineapple, with juice; 1 red bell pepper, diced; 2 Tbsps soy sauce; 946 milliliters mung bean or soy sprouts, blanched in boiling water for 1 minute, drained and rinsed in cold water; 710 milliliters fat-free vegetable broth; 1 medium yellow onion, chopped; 3 mediums zucchini, diced

Thai Red Curry with Mango Chutney is a vegan recipe with 5 servings. One portion of this dish contains about 10g of protein, 3g of fat, and a total of 184 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of mango chutney, flour, lime juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. fatfreevegan.com. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Heat a large, non-stick wok or sauce pan over medium-high heat, and add the onion, peppers, and garlic. Cook, stirring, until onions are becoming tender, about 8 minutes.

Ingredients you will need

Peppers

Garlic

Onion

Sauce

Equipment you will use

Sauce Pan

Wok

Add the flour, stirring constantly, and cook, stirring and scraping the bottom of the pan, for about 2 more minutes, until the flour begins to brown. Continue to stir as you add the vegetable broth, nori flakes, crushed pineapple, and curry paste. Turn down the heat to low and simmer until it’s thickened, about 20 minutes. Meanwhile, add the tofu and its marinade to a hot, non-stick skillet. Cook, stirring gently, until all the liquid has evaporated. Continue to cook without stirring until the tofu is browned on one side; then turn it over to brown on all sides.

Ingredients you will need

Crushed Pineapple

Vegetable Broth

Curry Paste

Marinade

All Purpose Flour

Nori

Tofu

Equipment you will use

Frying Pan

Add it to the curry mixture. Return the skillet to the heat, and sauté the diced zucchini until it is tender but still crisp.

Ingredients you will need

Zucchini

Curry Powder

Equipment you will use

Frying Pan

Add it to the curry mixture. Cook the curry for about 5 more minutes.

Ingredients you will need

Curry Powder

Serve over rice, sprinkled with bean sprouts and topped, if you like, with mango salsa.

Ingredients you will need

Bean Sprouts

Mango

Salsa

Rice

Serves about 5.

Equipment

Sauce Pan

Wok

Frying Pan

Ingredients

Servings:

397grams

package extra-firm tofu, cut into 1/2-inch cubes 2Tbsps

flour 1teaspoon

garlic, finely chopped 1

green bell pepper, diced 1Tbsp

lime juice 5servings

Green Mango Chutney 1teaspoon

nori flakes (or other crushed seaweed)118milliliters

crushed pineapple, with juice 1

red bell pepper, diced 2Tbsps

soy sauce 946milliliters

mung bean or soy sprouts, blanched in boiling water for 1 minute, drained and rinsed in cold water 710milliliters

fat-free vegetable broth 1medium

yellow onion, chopped 3mediums

zucchini, diced

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Skeleton Gruner Veltliner (1 Liter) with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.