{"id":60084,"date":"2015-02-11T13:26:41","date_gmt":"2015-02-11T12:26:41","guid":{"rendered":"https:\/\/ellerepublic.de\/rotes-thai-curry-mit-mango-und-suessen-kartoffeln\/"},"modified":"2026-03-24T09:36:18","modified_gmt":"2026-03-24T08:36:18","slug":"sweet-potato-mango-red-thai-curry","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/sweet-potato-mango-red-thai-curry\/","title":{"rendered":"Sweet Potato Mango Red Thai Curry"},"content":{"rendered":"\n

One of the things that really makes Thai food stand apart is its vibrant flavors. Bursting with spicy, sweet, and tart flavors, this red Thai curry and is loaded with fresh vegetables and herbs, keeping it fresh and light.<\/p>\n\n\n

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Thail\u00e4ndischer Basilikum<\/figcaption><\/figure>\n<\/div>\n\n\n

Thai cooking doesn\u2019t to take a lot of effort and time. It\u2019s actually pretty simple. Really, you don\u2019t need to be feel pressured into making an authentic Thai curry paste. Packages of prepared red and green curries are readily available at Asian shops and are pretty darn tasty. There may be what looks like a long list of ingredients, but trust me this is easy. And relatively quick. You can have this on the table in less than 45 minutes.<\/p>\n\n\n\n

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This dish can be served as a meal on its own with a little steamed rice (or even cauliflower \u2018rice\u2019). Rather than traditional jasmine rice, I like to use wholegrain basmati rice since it\u2019s remarkably simple to prepare — and perfect every time! All you need to do is put the rice in a pot of water (it\u2019s cooked in lots of water just like potatoes), stir, then cover and turn the heat to low and simmer it for 25 minutes, then drain in a colander and allow it to stand for 5 minutes before fluffing with a fork. Voila! Couldn\u2019t be easier!<\/p>\n\n\n

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Sweet Potato Mango Red Thai Curry<\/h2>
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