You’ll know why we call this Golden Curry Bowl when you plate it. Hues of orange and red and yellow tumble together making it almost glow. As in our other recipes that have a hint of coconut flavor, we’ve opted to use coconut extract instead of coconut milk. It’s our attempt to offer a compromise to folks who don’t like coconut. You can add a drop or two of coconut extract to the curry just for those who like it, and leave it out for everyone else.
We highly recommend frozen mango chunks for convenience. We frequently stock our office freezer with Dole brand which has never let us down in convenience, flavor, and sweetness. No peeling or struggling with that darn mango pit!
- 1 8 oz pkg - sweet peppers, chopped
- 1 16 oz pkg - mango chunks, fresh or frozen
- 2 Tbs - red curry paste
- 1/2 cup - golden raisins
- 1 28 oz can - whole tomatoes
- 2 Tbs - brown sugar
- 1 Tbs - tamari soy sauce
- 1 3/4 cup - soy milk, plain and unsweetened
- 1/2 tsp - coconut extract
- 1 Tbs - cornstarch
- 8 cups - cooked brown Jasmine rice
- In a large, non-stick skillet over medium heat, dry sauté the sweet peppers and mango for 3-5 minutes. Stir in the curry paste, raisins, and tomatoes, using your hands to break the tomatoes into chunks. Add the brown sugar, tamari, soy milk, and coconut extract. Cover, and cook for 10 minutes.
- Dissolve the cornstarch in 2 Tbs of water. Add to the skillet, and continue to cook until the mixture thickens.
- To serve, ladle the hot mixture over warmed rice.
Nutrition (per serving): 543 calories, 86% calories from carbohydrates, 10% calories from protein, 4% calories from fat, 7.1g fiber.