Thai Red Mango Curry

Prepare the rice according to the package instructions.

• ½ cup Jasmine rice

Cut the pepper into strips and the onion into rings and chop the garlic. Put the peppers into a bowl and garlic and onion into a second one.

• 1 Bell pepper, yellow (~ 4.9 oz)
• ½ Onion, red (~ 1.5 oz)
• 1 Garlic clove (~ 0.1 oz)

Heat the coconut oil in a pot on medium heat. Add the garlic and onion and fry until the onions turn translucent. Add the agave syrup and let caramelize for approx. 1 minute.

• 1 Tbsp Coconut oil
• 1 tsp Agave syrup

Add the snap peas, curry paste, soy sauce and lime juice and fry for 1-2 minutes.

• 2.1 oz Sugar snap peas
• 1 tsp Curry paste, red
• 2 tsp Soy sauce, light
• ½ Lime, organic (~ 0.7 oz)

Peel and dice the mango and add into the pot as well as the mini corn and bell pepper. Fry for 1-2 minutes.

• ½ Mango (~ 5.9 oz)
• 3.5 oz Baby Corn, canned

Add the coconut milk and let cook for 5 minutes. Chop the parsley, turn down the heat, add the parsley and serve with the rice.

• ¾ cup Coconut milk
• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)

Enjoy your meal!