Warm up with this delicious Thai Mango Chicken Curry. Everyone loves a great curry, especially creamy coconut milk ones. This recipe keeps the creaminess and spice of traditional Thai curry by combining coconut and mango purees. Great if you're calorie-conscious or want a fun twist on a curry recipe!
Ingredients
- 1 tbsp oil (vegetable, canola, grape seed)
- 3 garlic cloves, minced
- 1/2 tsp ginger, minced
- 1/2 - 1 tsp red chilli, minced (optional)
- 1 small onion, sliced (brown, white, yellow) or 3 eschallots
- 1.2 lb / 600g chicken thigh fillets (or breast), cut into bite-sized pieces
- 4 - 5 tbsp Thai Red Curry Paste
- 1 can (400ml/13oz) coconut milk (full-fat is better, but low-fat is fine too)
- 3/4 cup chicken broth
- 1 cup mango puree, preferably fresh (1 large mango)
- 1 tbsp fish sauce
- 2 kaffir lime leaves
To Serve
- Steamed jasmine rice
- Coriander/cilantro leaves
- Lime wedges
- Fresh red chilli, sliced
Instructions
- Heat oil in a skillet over medium-high heat.
- Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.
- Add chicken and cook until white all over but still raw inside.
- Add curry paste and saute 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 the 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 coriander/cilantro, wedges of lime and slices of red chilli, if desired.
Recipe courtesy of RecipeTinEats
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