Thai Mango Chicken Curry
User Reviews
5
Thai Mango Chicken Curry
Description
This curry starts by sautéing garlic, ginger, chili, and onions to build the flavor base, then cooking bite-sized chicken until just white. Red curry paste is added and cooked briefly to release its fragrance. Coconut milk and chicken broth create a creamy sauce infused with curry notes and diluted for balance.
Mango puree brings a natural sweetness and fruity depth that distinguishes this curry from typical Thai recipes. Fish sauce adds saltiness and umami, while kaffir lime leaves contribute an aromatic citrus lift. The curry simmers to thicken and meld flavors over 12 to 15 minutes.
Served over jasmine rice, the dish is garnished with fresh coriander, lime wedges, and optionally sliced red chili for extra heat. It presents a saucier consistency than many other Thai curries, making it a comforting and flavorful main dish with a fruity twist.
For the mango puree, fresh mango is preferred, though frozen or canned mango (without juice) are acceptable substitutes. Omitting mango and broth results in a richer coconut milk-based curry.
Ingredients
- 1 tbsp neutral cooking oil vegetable, canola, grape seed, generic cooking oil
- 3 garlic minced, cloves
- 1/2 tsp ginger , minced (not critical)
- 1/2 - 1 tsp red chili pepper minced (Optional. I used 1 tsp
- 1 onion sliced (brown, white, yellow) or 3 eschallots, small
- 1.2 lb / 600g chicken thigh fillet (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
To Serve
- jasmine rice steamed
- Coriander leaves aka cilantro leaves
- lime wedges
- red chili pepper sliced, fresh
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 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 coriander/cilantro, wedges of lime and slices of red chilli, if desired.
Notes
- Use Maesri Red Curry Paste available in some Australian supermarkets; Ayam curry paste is an alternative.
- Fresh mango puree is best, but frozen or canned mango can be blended; avoid mango juice as it's diluted.
- To make a coconut milk-only version, omit mango and broth, adding more coconut milk instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3-4
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Serving | 383g | |
| Calories | 449cal | 22% |
| Carbohydrates | 15.5g | 5% |
| Protein | 49.7g | 99% |
| Fat | 18.9g | 29% |
| Saturated Fat | 6.7g | 34% |
| Cholesterol | 129mg | 43% |
| Sodium | 1104mg | 46% |
| Potassium | 534mg | 11% |
| Fiber | 1.4g | 6% |
| Sugar | 8.6g | 17% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 22.3mg | 25% |
| Calcium | 40mg | 4% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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