Thai Mango Chicken Curry
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.97 out of 5 stars
(87)
Ingredients
3 servings
- 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)
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Preparation
Step 1
Heat oil in a skillet over medium high heat.
Step 2
Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.
Step 3
Add chicken and cook until white all over but still raw inside.
Step 4
Add curry paste and saute for 2 minutes until fragrant.
Step 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.
Step 6
Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.
Step 7
Serve over jasmine rice, garnished with coriander/cilantro, wedges of lime and slices of red chilli, if desired.
Step 8
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