Thai Coconut Curry

Ingredients

• 1 tsp sea salt
• 3 tsps organic coconut sugar
• 100 g roasted cashews
• 3 tbsps red curry paste
• 2 tbsps coconut oil
• 1 medium bell pepper
• 1 cup cooked brown rice
• 2 mangoes
• 1 dash black pepper
• 2 tsps turmeric (ground)
• 1 cup chopped red cabbage
• 2 cloves garlic
• 1 tsp ginger
• 1 cup almond milk
• 1 cup green peas
• 2 tbsps chopped shallots
• 1 cup chopped serrano pepper
• 3 tsps soy sauce (tamari)
• 14 oz coconut milk or cream (liquid, canned)

Directions

1. Chop all ingredients up then heat a large cast iron skillet with a high rim over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Add salt and black pepper and sauté for 2-3 minutes.
2. Add red cabbage and red curry paste and stir for 2 minutes more.
3. Add coconut milk and almond milk, coconut sugar, salt, turmeric and stir. Simmer over medium heat.
4. Once simmering, add red bell pepper and peas leave to simmer not boil on low heat.
5. Cook until cabbage and bell peppers are soft. Then add the sliced or cubed mango and cashews and rice. Leave to sit for 5 mins then serve.