Thai Mango Curry

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Sesame oil - 3 table spoons

Onion - 1 chopped (white onions work well)

Ginger - 1 inch piece finely chopped

Lemongrass - 1/2 tsp dried or 2 tbsp fresh finely chopped

Red curry paste - 3 teaspoons (working on making this at home)

Rice vinegar - 1 tablespoon

Soy sauce - 1 tablespoon

Coconut milk - 1 can (about 400 ml)

Water - 1 1/2 cups

Tofu - 200 grams diced into cubes

Potato - 1 diced into cubes

Red pepper - 1 sliced

Mango (ripe) - 1 cut into cubes

Salt to taste

Parsley or Cilantro for garnish

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