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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.
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.
- Calories 438
- Carbohydrate Content 46 g
- Cholesterol Content 0 mg
- Fat Content 23 g
- Fiber Content 4 g
- Protein Content 15 g
- Saturated Fat Content 7.5 g
- Sodium Content 310 mg
- Sugar Content 11 g