This Thug Kitchen recipe comes together in a snap and makes a tasty use of the green beans and zucchini that are available locally right now. You can make it with frozen mango but it works it is best with fresh.
1 teaspoon of coconut or grapeseed oil
1/2 onion, chopped
1 1/2 cups green beans cut up into 1-inch pieces
1 medium zucchini, cut into 1/8-inch half-moons
1 red or yellow pepper, chopped
3 cloves garlic, minced
1 1/2 tablespoons minced fresh ginger
2 tablespoons red curry paste (I like Thai Kitchen)
1 tablespoon soy sauce, tamari or liquid aminos
1 1/2 cups canned coconut milk
1 cup vegetable broth
1 ripe mange, cut into chunks
2 tablespoons lime juice
Brown rice, Jasmine Rice, your favorite rice
- Grab a medium soup pot and heat the oil over medium heat. Add the onion and saute until lightly golden, about 3 minutes. Add the green beans, zucchini and bell pepper and cook until the veggies begin to soften, about 2 – 3 minutes. Add the garlic, ginger and curry paste and cook for another 30 seconds. Add the soy sauce, coconut milk and veg broth and let simmer.
- Once the pot is gently simmering, add the mango and (already prepared) tofu. Reduce the heat to low and let it all mingle and simmer together until the mango is tender enough to fall apart, about 5 – 8 minutes.
- Turn off the heat, add the lime juice and serve over your favorite rice!