Thai Mango Chicken Curry
You can never go wrong with a curry, and nothing cuts the heat of something like mango. This curry is simply perfect and delicious!
Equipment
- Stovetop
Ingredients
- 1 Tbsp Oil
- 3 Cloves Garlic Minced
- ½ Tsp Ginger Minced
- ½-1 Tsp Red Chili Minced
- 1 Small Onion Sliced
- 1.2 lb Chicken Thighs (Or Breasts) Cut into bite-sized pieces
- 4-5 Tbsp Thai Red Curry Paste
- 1 Can Coconut Milk Full Fat
- ¾ C Chicken Broth
- 1 C Mango Puree
- 1 Tbsp Fish Sauce
- 2 Kaffir Lime Leaves
To Serve
- Steamed Jasmine Rice
- Cilantro
- Lime Wedges
- Red Chili Sliced
Instructions
- Heat oil in skillet over medium high heat.
- Add garlic, ginger, chili, and onion and sauté until the onion is starting to soften.
- Add chicken and cook until white all over but still raw inside.
- Add curry paste and sauté for 2 minutes until fragrant.
- Add coconut milk and chicken broth. Bring to a simmer, stirring to dissolve the curry paste into the liquid. Then add the mango, fish sauce, and kaffir lime leaves.
- Turn heat down to medium and simmer for 12-15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.
- Serve over jasmine rice, garnished with cilantro, wedges of lime and slices of red chili.
Notes
To make mango puree, place mango in a food processor or 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.
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).
This curry is saucier than most Thai curry recipes you'll find!
Tried this recipe?Let us know how it was!
