Step 1

Heat a large cast iron or metal skillet with a high rim over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Add a pinch of sea salt and sauté for 2-3 minutes, stirring frequently.

Step 2

Add cabbage (optional) and red curry paste and stir, and cook for 2 minutes more.

Step 3

Add coconut milk, coconut sugar, sea salt, tamari, turmeric and stir. Bring to a simmer over medium heat.

Step 4

Once simmering, add red pepper and peas (optional) and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.

Step 5

Cook for 5-10 minutes, stirring occasionally, to soften the pepper and peas, and infuse them with curry flavor.

Step 6

At this time also taste and adjust the flavor of the broth as needed. I added more coconut sugar for sweetness, tamari and sea salt for saltiness, and turmeric for earthiness. You can also add more curry paste for more spice and intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.

Step 7

Once the broth is well seasoned and the peppers are softened, add mango, cashews and lemon juice, and simmer for 3-4 minutes more over low to medium-low heat.

Step 8

Serve over rice or coconut quinoa, or steamed broccoli (broccoli being my favorite). This dish gets elevated with the addition of more lemon juice and Thai or regular basil.