Coconut Mango Thai Beef Curry

“My recipe provides a lot of sweet heat. The mango and coconut milk taste tropical while the curry paste adds a little fire. It’s a perfect dish to spice up the traditional offerings of the season. To make a milder dish, just reduce the amount of curry paste.” —Terri Lynn Merritts, Nashville, Tennessee

Coconut Mango Thai Beef CurryPhoto: Taste of Home
Servings Prep Time Cook Time
6servings 10minutes 2-1/4hours
Servings Prep Time
6servings 10minutes
Cook Time
Portions: servings
Portions: servings
  1. In a Dutch oven, heat peanut oil over low heat. Add curry paste; cook and stir 3-5 minutes. Add coconut milk; cook and stir 3-5 minutes longer.
  2. Stir in beef, mango, salt and pepper. Increase heat to medium-high; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until meat is tender, about 2 hours. If desired, serve with rice, onions, cilantro and lime wedges.
Recipe Notes

Editor’s Note: This recipe was tested with regular (full-fat) coconut milk. Light coconut milk contains less fat.

Nutrition Facts
1 cup: 578 calories, 38g fat (23g saturated fat), 123mg cholesterol, 793mg sodium, 17g carbohydrate (14g sugars, 1g fibre), 39g protein.