Thai Mango Curry

Ingredients

• 1 can (13.5 oz) Coconut Milk
• 2 tbsp Red Curry Paste
• 2 medium Mango
• 1 ½ cups Snap Peas
• 1 medium Red Bell Pepper
• 1 ½ cups Jasmine Rice
• 1 tbsp Lime Juice
• ¼ cup Fresh Thai Basil

Instructions

1. Cook jasmine rice according to package directions.
2. Heat curry paste in a large skillet for 1 minute until fragrant.
3. Pour in coconut milk, stir well, and bring to a simmer.
4. Add sliced bell pepper and snap peas; cook 5 minutes.
5. Add diced mango and lime juice; warm through for 2 minutes.
6. Serve over rice and garnish with Thai basil.