Total:
20 min
Active:
15 min
Yield:
1 1/2 cups
Level:
Easy

Ingredients

Directions

Special equipment: A food processor or blender

In a food processor puree the fresh coconut, green mango, shallot, yogurt, green chiles, and ginger with as little of the water as needed for a moderately thick consistency. Add the kosher salt and lime juice and puree until blended.

In a skillet, heat the vegetable oil over medium heat. Add the mustard seeds, dried red chiles, and fresh curry leaves, cover and cook until the seeds begin to pop. Stir in the coconut mixture and cook for 15 seconds.

Transfer to a serving bowl. Keeps for 1 or 2 days in the refrigerator.

Cook's Note

*Can be found at Asian Markets ** Can be found at Indian and Sri Lankan stores

IDEAS YOU'LL LOVE

Bacon and Green Chile Cornbread

Recipe courtesy of Sunny Anderson

Corn and Green Chile Chowder

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Roasted Green Beans

Recipe courtesy of Ree Drummond

Go, Dawgs! Greens

Recipe courtesy of Trisha Yearwood

Red Chile Short Rib Tacos

Recipe courtesy of Bobby Flay

Coconut Water Cold Brew Coffee

Recipe courtesy of Food Network

Coconut Shrimp with Mango Horseradish

Recipe courtesy of Robert Irvine

Orecchiette with Shrimp, Pancetta and Fresno Chiles

Recipe courtesy of Geoffrey Zakarian

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking