Thai Green Curry With A Savoury Mango Salad


A wonderful recipe from our foodie ambassador Sammy Hamilton. Check out her page for more posts.


Known for its fragrant blend of lemongrass and coconut, this flexible dish is suitable all year round for lunch or dinner.


Made with pumpkin seeds which are rich in omega and protein, this dish is beautifully balanced, not only with nutrients but also colour, texture and flavour.


In addition to the pumpkin seeds, the antioxidants, selenium and vitamins packed inside the green vegetables benefit your entire body, particularly your brain. Good brain foods are essential to enjoying a better quality of life with age and also help during those mentally challenging moments such as exams. So treat yourself to something that tastes incredible and looks after your brain at the same time!



Please note that all ambassador recipes have not been tested by an Honestly Healthy chef. [wpurp-searchable-recipe]Thai Green Curry With A Savoury Mango Salad – – – [/wpurp-searchable-recipe]

Serves3-4 People
Cooks In40 Minutes


2 cups brown rice, rinsed

4 tbsp pumpkin seeds

1 white onion, roughly chopped

4 cloves garlic

Salt and Pepper, to taste

3 tsp crushed ginger*

5 tsp lemongrass paste*

2 kaffir lime leaves*

3 large green chillies, roughly chopped with seeds

1 handful fresh coriander leaves

1 tin coconut milk*

½ juice and zest of lime

1tsp coconut oil

200g chestnut mushrooms, sliced

100g mange tout

50g green beans

1 green pepper, sliced

100g kales, chopped

1 mango, diced

2 tsp dried chilli flakes

1 red chilli sliced, for garnish (optional)


Add the rice to a pot with 4 cups of cold water, cover with a lid and bring to the boil. When boiling, reduce heat to a simmer until all water has been absorbed.


Meanwhile, to make the curry paste, blitz half the pumpkin seeds in a blender to a meal consistency. Add the onion, garlic, salt, pepper, ginger, lemongrass paste, kaffir lime leaves, green chillies, coriander, lime juice, zest and coconut solids and blend until smooth. If it’s too thick, add a little more lime juice to taste or a little of the coconut water (save remaining coconut water to one side for later).


In a frying pan/wok, add the coconut oil, mushrooms, green beans, mange tout and pepper, fry for 2-3 minutes. Add the Thai green curry paste and fry for a further 2 minutes before adding the remaining coconut water. Keep on a medium heat for 5 minutes. If the consistency is too thick, add a little water to loosen, 1 tbsp at a time.


In a separate pan, add the kale with 2 tbsp of cold water, a pinch of salt and cover to steam. This should take 30 seconds to 1 minute until just wilted (do not over cook). Take off the heat and mix in the mango cubes and chilli flakes (do this to taste or it may get very spicy!).


Take the rice off the heat, add the other half of the pumpkin seeds, stir in and serve.


Serve each portion of curry and top with the sliced chilli if desired. Ensure that you serve up a balanced amount of green vegetables and mushrooms.


Finally, serve the dish to your friends/family with your kale & mango salad on the side.


* Ingredients marked with a star, depict those with additional tips. As not all supermarkets stock the same ingredients, alternative options and advice are listed below:


Crushed ginger – a handy tip is to store your ginger root in the freezer, this makes it easier to grate and you’ll find it more efficient too!


Lemongrass paste – most supermarkets now stock this and it’s much more cost effective as you won’t use the whole jar in one use and it works beautifully in other recipes like a stir-fry. However, if you can’t find this, use 2-3 lemongrass sticks and omit from the paste, bruise slightly and add at the same time as the coconut water and add an extra 3-5 minutes to the cooking time. Remove before serving.


Kaffir lime leaves – Fresh leaves will be found in the fresh herbs section of a supermarket, otherwise you can use dried kaffir lime leaves. You will get more leaves but will require using more for the desired flavour. Use 5 dried leaves, omit from the paste and add with the coconut water, add an additional 3-5 minutes to the cooking time and remove before serving.


Coconut milk tin – A tip here is to find a tin with both solids and liquid separate, without opening it in the shops this can be difficult to find. Shake the can, if it has a high-pitched sound resembling water in a can, you have the right one, if it doesn’t make a sound or sounds very thick, it may not be divided and will have a thicker, cream-like consistency. If you have coconut milk like this, do not worry, just add the whole tin when making the paste and add water later, in place of the coconut water to create the required consistency.