There is nothing better than a rich creamy curry for dinner, right? This Thai red curry is really refreshing and you can use basically any seasonal produce in it if you want to mix it up a little.

This curry is made with coconut milk, paneer, pickled mango, tamarind, and peas, and is flavoured with Thai red curry paste and Cocavo with Chilli & Lime, so delicious!

If you can’t get your hands on pickled mango, you can just use normal mango or whatever you feel like adding, really! Zucchini, green beans or tofu would all work well.

THAI RED COCONUT CURRY WITH PICKLED MANGO & PANEER
• 2 tbsp Thai red curry paste
• 1 tbsp Cocavo Chilli & Lime variant
• 1 tbsp tamarind concentrate
• 2/3 cup chopped pickled mango
• 1/2 cup diced paneer (could also use tofu)
• 2 tbsp coconut flour
• 1×400ml can coconut milk
• 400ml water
• 1 cup peas

1. In a medium saucepan over medium-high heat, add red curry paste, Cocavo and tamarind. Cook for 1-2 minutes, stirring.

2. Add pickled mango and paneer, and cook for another 2 minutes. Add coconut flour, coconut milk and water. Bring to the boil, then reduce heat and simmer for 30 minutes, until thickened.

3. Stir in peas and cook for another 5 minutes. Serve warm with rice and paratha!