Thai Mango Chicken Curry Recipe

The secrets and techniques to a very nice Thai curry utilizing retailer purchased curry paste are: sautéing the curry paste with onion, garlic and contemporary chilli, and simmering the curry with kaffir lime leaves (key tip). Plus my secret tip for a thick, additional saucy, additional tasty sauce with 1/3 much less energy – MANGOES. Significantly. (Or for those who’re after a basic Thai Pink Curry with Chicken, right here it’s.)

Ever since my go to to the Groves Grown Tropical Fruit farm which I babbled about in the Coconut Shrimp/Prawns with Spicy Thai Mango Sauce recipe I shared a few weeks in the past, I’ve been going slightly mango-mad.

Mango sorbet. Mango cheesecake. Mango marinade (severely SO GOOD!). Mango salsas.

I don’t need to overwhelm you with mango recipes so I made a decision to choose another to share this summer time. And actually, there was no rivalry.

This Thai Mango Chicken Curry. There are not any phrases. Truthfully, I believe it’s the very best “from scratch” invention to return out of this kitchen for some time. LOOK how thick and saucy it’s! With 1/3 much less energy!!!

Everybody loves an awesome curry, particularly creamy coconut milk ones. However I hardly ever have Thai curries midweek due to the energy….WOWZER! Coconut milk is severely loaded with energy. There are 920 energy / 3,850 kilojoules in a single 400g/13oz can of coconut milk. Do you know that??

Certain, you could possibly go low-fat coconut milk. But it surely’s nowhere close to the identical……Those that have tried it will know precisely what I’m speaking about once I say that the curry sauce is watery as a substitute of creamy.

So the superior discovery I made?? Change out half the coconut milk with mango puree. That’s proper, mangoes! In puree type it’s thick and creamy, has the sweetness of coconut milk – the PERFECT coconut milk substitute. With lower than 1/3 of the energy of coconut milk.

And in case you might be involved, NO it’s not too candy! Coconut milk is nice anyway, so it mainly replaces that. Plus, listed here are the ratios I exploit: 1 can (400g/13oz) coconut milk, 1 cup mango puree and three/4 cup chicken broth/inventory (thins out the mango, provides additional flavour depth).

There isn’t any method anybody would style this Thai Mango Chicken Curry and assume “that is candy”.

To be clear – I didn’t invent this Thai Mango Chicken Curry in a bid to loosen up curry! I made it just because I believed it might be delish – and it blew me away. And my style testers. Particularly once I informed them it was a lot more healthy than the standard purple curry!

That is the very first recipe I’m sharing which makes use of a retailer purchased curry paste. And it’s in response to a request from a buddy who talked about that curries she makes utilizing retailer purchased curry paste simply by no means tastes nearly as good as restaurant curries.

There’s no denying {that a} made-from-scratch curry paste makes a distinction. However you recognize what? The larger issue is utilizing retailer purchased curry paste correctly – freshening up the flavours by sautéing it with onion, garlic, ginger and chillies.

And the final word tip I’ve? KAFFIR LIME LEAVES. That’s the key. They scent limey however are earthier, and once you plonk them into the sauce to simmer away, that’s when the magic occurs and also you’ll make a curry that rivals a restaurant one.

Identical to it’s the key to make a Restaurant Fashion Coconut Rice. 🙂

I have to cease right here. In any other case I’ll write a thesis.

I actually hope you do this Thai Mango Chicken Curry. I can’t stress sufficient how scrumptious it’s! Thick, creamy, EXTRA saucy with much less energy. *Eyes fluttering* Thai curry heaven.

Thai Mango Chicken Curry Recipe

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Serves: 3 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 449 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp oil (vegetable, canola, grape seed)
• 3 garlic cloves , minced
• 1/2 tsp ginger , minced (not critical)
• 1/2 - 1 tsp red chilli , minced (Optional. I used 1 tsp.)
• 1 small onion , sliced (brown, white, yellow) or 3 eschallots
• 1.2 lb / 600g chicken thigh fillets (or breast), cut into bite size pieces
• 4 - 5 tbsp Thai Red Curry Paste (Note 1)
• 1 can (400ml/13oz) coconut milk (full fat is better but low fat is ok too)
• 3/4 cup chicken broth
• 1 cup mango puree , preferably fresh (1 large mango) (Note 2)
• 1 tbsp fish sauce
• 2 kaffir lime leaves
• Steamed jasmine rice
• Coriander/cilantro leaves
• Lime wedges
• Fresh red chili , sliced

Instructions

1. Heat oil in a skillet over medium high heat.
2. Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.
3. Add chicken and cook until white all over but still raw inside.
4. Add curry paste and saute for 2 minutes until fragrant.
5. Add coconut milk and chicken broth. Bring to simmer, stirring to dissolve the curry paste into the liquid. Then add the mango, fish sauce and kaffir lime leaves.
6. Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.
7. Serve over jasmine rice, garnished with coriander/cilantro, wedges of lime and slices of red chilli, if desired.

Notes

1. I use Maesri Red Curry Paste which you can get from Woolworths supermarket in Australia. I also use Ayam on occasion.
2. To make mango puree, place mango in a food processor of blender and whizz until smooth. A handheld stick blender can also be used.
If you can't find fresh mangoes, either defrost then puree frozen mango or use canned mango (pieces, drained, or pureed). Mango juice is not suitable because it is watered down.
3. To make this with just coconut milk, leave out the mangoes and chicken broth/stock and use 1 1/2 cups extra coconut milk (just under 1 extra can). The nutrition information for this alternative is below.
4. Nutrition per serving assuming 4 servings using MANGO puree. Note: This curry is saucier than most Thai curry recipes you'll find!
Nutrition per serving assuming 4 servings using only Coconut Milk per Note 3.