Curry Mango Stir-fried Vegetables

Curry Mango Stir-fried Vegetables

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Chef Potpie (Laurel)


We love the sweetness of the mango in this vegetable dish. You can adjust the amount of curry paste to your taste, and you can switch up the vegetables if you like. We like this with grilled tandoori-style chicken and rice.


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20 Min
10 Min


  • 2 Tbsp
  • 2
    onions, small wedges
  • 2
    garlic cloves, chopped
  • 2
    zucchini, matchsticked
  • 2 c
    bok choy, thinly sliced
  • 1
    red bell pepper, small wedges
  • 1
    green bell pepper, small wedgess
  • 1
    carrot, matchsticked
  • 2 Tbsp
    red curry paste
  • 2 c
    mung bean sprouts
  • 1
    ripe mango, peeled and diced
  • 1 Tbsp
    brown sugar
  • 2 Tbsp
    soy sauce
  • 3/4 c
    chicken or vegetable stock
  • 1/2 c
    sliced thai basil leaves

How to Make Curry Mango Stir-fried Vegetables


  1. In wok or skillet, heat oil over high heat. Add onion and saute until soft. Add garlic, zucchini, bok choy, peppers and carrot. Stir fry until vegetables are tender.
  2. Add curry paste and stir fry for 1 minute.
  3. Mix in a remaining ingredients and stir fry for 1-2 minutes.

Printable Recipe Card

About Curry Mango Stir-fried Vegetables

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Thai

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