Sorella Coconut curry with mango
50g of mint leaves
20g coriander leaves
80ml of olive oil
1 tablespoon of honey
half a lime juice
Pinch of salt
Pinch of ground cardamom
Cut the mint into thin strips and mix it with coriander, olive oil, honey, lime juice and a pinch of cardamom. Season to taste with salt and possibly the second half of the lime juice.
Boil jasmine rice in salted water, according to the instructions on the package.
Heat the coconut curry in a saucepan and serve it in a bowl with rice, topped with mint salsa.