Coconut milk and fruit are what distinguish Thai curries from their Indian and Asian cousins. Frozen mango cubes can be found in the freezer section of most large supermarkets and work well in this dish.
- 1/4 cup olive oil
- 2 8-oz. pkgs. tempeh, cubed
- 2 medium red onions, cut into 1/2-inch dice (1 cup)
- 2 yellow bell peppers, cut into 1/2-inch dice (1 cup)
- 1/4 cup minced fresh ginger
- 2 14-oz. cans light coconut milk
- 2 large mangoes, peeled and cut into 3/4-inch cubes, divided (2 cups)
- 1 cup unsweetened pineapple juice
- 2 Tbs. curry powder
- 1 tsp. salt
- 1/4 cup chopped chives, for garnish
- 4 cups cooked brown rice
- Heat oil in large skillet over medium-high heat. Add tempeh, and cook 1 to 2 minutes per side, or until lightly golden. Transfer to plate, and set aside.
- Reduce heat to medium. Add onions and bell peppers to skillet, and sauté 4 minutes, or until softened. Add ginger, and sauté 30 seconds, or until fragrant.
- Stir in coconut milk, 1 cup mangoes, pineapple juice, curry powder, salt, and tempeh. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Uncover, and simmer 10 minutes more, or until thickened, stirring occasionally. Top with remaining mango cubes and chives, and serve over rice.
- Serving Size: Serves 8
- Calories: 438
- Carbohydrate Content: 46 g
- Fat Content: 23 g
- Fiber Content: 4 g
- Protein Content: 15 g
- Saturated Fat Content: 7 g
- Sodium Content: 310 mg
- Sugar Content: 11 g