If you’re looking for a dish that’s equal parts vibrant, nourishing, and full of bold Southeast Asian flavours, Chef Bhim’s Vegetable Mango Curry from Vietnom is the perfect pick for summer. This aromatic curry blends the richness of coconut and red curry paste with the tropical sweetness of mango pulp, creating a velvety base that coats a medley of fresh vegetables and tofu. With fragrant lemongrass, a hint of white pepper, and a balance of sweet and savoury notes, this dish brings warmth and brightness to the table. Serve it with blue pea jasmine rice for a colourful, wholesome meal that’s as satisfying as it is refreshing.

VietNom’s Vegetable Mango Curry Recipe By Chef Bhim

• Prep Time: 15 minutes

• Cooking Time: 1 hour (10 minutes sauté + 45 minutes simmer + ~5 minutes for prepping vegetables and tofu)

• Total Time: 1 hour 15 minutes

• Servings: 2–3 people

Ingredients:

• Red curry paste 23g
• Mango pulp 65g
• Coconut milk powder 77g
• Chopped garlic 8g
• Chopped ginger 3g
• White onion 4g
• Lemongrass 7g
• Salt 1g
• Broth Powder 1g
• Sugar 1g
• White Pepper 0.5g
• Water 308ml
• Broccoli 29g
• Green Zucchini 29g
• Yellow Zucchini 29g
• Carrot 19g
• Basil 3g
• Button Mushroom 48g
• Eggplant 38g
• Tofu 96g

Method:

1. Heat oil in a wok and sauté chopped onion, ginger, garlic, and lemongrass until browned.
2. Add red curry paste and coconut milk powder and cook for 10 minutes.
3. Stir in mango pulp, salt, broth powder, sugar, and white pepper.
4. Simmer on low flame for 45 minutes.
5. Prepare vegetables and tofu separately, then combine with the curry base before serving.
6. Pair with blue pea jasmine rice for a delightful meal.

Aanchal Poddar