Mango and Red Curry Stir Fry

In this week’s episode of So You Think You Can Stir Fry, our protagonist utilizes her favorite summer fruit: mango—which she likes to pronounce mon-go for reasons she prefers to keep to herself.

JK. I don’t have a show called So You Think You Can Stir Fry … not yet anyway. (I never will, but dare to dream people!). But I do like to pronounce it mon-go. I mostly do it in my head, but then I almost, accidentally do it aloud sometimes. Which is SO embarrassing. But I really brought it upon myself. Plus, I mispronounce EVERYTHING. It’s a real problem in my life. On an early-on date with Trey I pronounced quinoa with total confidence ken-no-wa. But clearly he fell for me anyway, so maybe mispronouncing things is totally fine. Maybe it’s endearing or something.


But I digress. This post isn’t about imaginary shows I pretend I have. Or how I chronically mispronounce everything. No, it IS about stir fry and mangos though. And thank goodness, because if there are two things I truly cannot get enough of in life, it’s those two (plus my pug—obviously). So maybe that’s part of how this combination came to be. I am not totally sure but what I do know is that it’s totally delicious! It’s a little bit sweet from the mango, and it’s a little bit spicy from the red curry paste. It delves out a big dose of veggies, which you could totally change up based on what you have, and you could easily throw some additional protein in there (tofu, tempeh, or chicken if you must). 🙂 This meal is packed FULL of flavor, easy to customize, and comes together really quickly. So that’s my sales pitch for this one friends. Get. Into. It.


Mango and Red Curry Stir Fry, serves two

3 oz. fresh mango (plus the remainder from 1 whole mango)
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons rice vinegar
1 tablespoon red curry paste
1 tablespoon olive oil
1 small red onion (mine was very small, so possibly half or a third of a standard size)
3 cloves of garlic
2 bell peppers
1 eggplant, baked crispy (see recipe here)
1 tablespoon chopped nuts, peanuts or cashews
1 tablespoon chopped chives or cilantro
2 cups cooked brown rice

First, make the sauce by combining in a blender or food processor 3 oz. mango, soy sauce, honey, rice vinegar, and the red curry paste. Blend until smooth. If the sauce seems too thick to blend, add a little more vinegar or soy sauce, or if needed a little bit of water. Set aside until needed.

Chop up the onion, garlic, and veggies. In a large skillet, add the olive oil and over medium to medium/high heat cook the onions and other veggies for 3-4 minutes (they should begin to soften). Add the garlic and the remaining mango, cubed. Cook another 2 minutes. Then pour the sauce over and stir so everything gets coated in the sauce. Remove from heat.

Divide the stir fry and cooked rice in two. Top with chopped nuts and chives or cilantro. Serve warm.

Notes: You can easily change out what vegetables you use here. I’ve used summer squash and zucchini in this before and really liked that. I think broccoli would be pretty tasty too.

-You can also swap out the peanuts or cashews for other nuts you may have or prefer (like almonds). We’re mostly looking to add some crunch and variety of texture with these, so it’s totally fine to substitute.

-If you want to make this vegan friendly try substituting the honey for maple syrup or even brown sugar.

Enjoy! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

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