Thai Mango Chicken Red Curry with Coconut Rice {30-Minute Meal}
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Thai
Thai Mango Chicken Red Curry with Coconut Rice {30-Minute Meal}
Description
The recipe blends coconut milk, chicken broth, fresh mango, fish sauce, and optional cornstarch into a smooth mango coconut sauce. Chicken pieces sautéed with onion, garlic, ginger, red curry paste, and curry powder develop spice and aroma before being simmered in the sauce until cooked through and slightly thickened. The zest of lime adds brightness just before serving.
The accompanying coconut rice is prepared separately by cooking jasmine rice in coconut milk and chicken broth to impart a mildly sweet and creamy texture. Together, the curry and rice offer a satisfying combination of flavor and body. Fresh cilantro makes a fitting garnish.
Options include using soy sauce instead of fish sauce, frozen mango thawed beforehand, and ginger paste in place of fresh ginger. An Instant Pot method is provided for hands-off rice cooking. Adjust spice levels by varying curry powders and pastes. The dish is designed for prompt preparation yet flavorful results.
Ingredients
Coconut Mango Sauce:
- 1 (13.5-ounce) (13.5-ounce) can coconut milk light or regular
- ½ cup chicken broth low-sodium or regular
- 1 large Mango peeled and pit removed (see note for frozen mango
- 1 tablespoon fish sauce see note
- 1 tablespoon cornstarch optional, only if you want a thicker sauce
Chicken Curry:
- 1 tablespoon olive oil
- ½ cup onion finely chopped or shallots
- 3 garlic finely minced or pressed through a garlic press, cloves
- 1 tablespoon ginger freshly grated or ginger paste (see note
- 1 ½ to 2 to 2 pounds chicken breast cut into bite-size pieces, boneless skinless
- 1 tablespoon red curry paste
- 1 tablespoon curry powder see note
- ¼ teaspoon salt I use coarse, kosher salt
- Pinch black pepper
- lime zest of 1
- cilantro for garnish, fresh
Coconut Rice:
- 1 ½ cups jasmine rice
- 1 (13.5 ounce) (13.5 ounce) can coconut milk light or regular
- 1 ¼ cups chicken broth
- ¼ teaspoon salt I use coarse, kosher salt
Instructions
- For the sauce, in a blender, combine all the ingredients and process until smooth. Set aside.
- For the chicken, in a large, nonstick skillet, heat the olive oil over medium heat and add the onion, garlic, and ginger. Cook until the onion softens, 2-3 minutes.
- Pat the chicken pieces dry and add them to the skillet. Cook, stirring often, until the chicken turns white on all sides but isn't cooked through all the way, 1-2 minutes.
- Add the curry paste, curry powder, salt and pepper, and cook, stirring constantly, until the mixture is fragrant, 1-2 minutes.
- Add the sauce mixture and stir well. Bring to a simmer, stirring often to make sure the curry paste and curry powder are fully dissolved. Simmer for 10-12 minutes, stirring occasionally and adjusting the heat to prevent burning, until the sauce has thickened slightly (it will thicken faster if you added the cornstarch to the blender with the other ingredients).
- Stir in the lime zest and add additional salt and pepper to taste, if needed.
- For the coconut rice, combine all the ingredients in a 5-quart or larger saucepan. Bring to a boil over medium heat, stirring often to prevent sticking. Reduce the heat to low, cover the pot, and cook for 16 minutes. Remove from the heat without lifting the lid and let sit for 5-10 minutes before fluffing with a spoon or fork and serving.
- Serve the curry over the coconut rice, garnishing with fresh cilantro, if desired.
Notes
- If unsure about fish sauce, soy sauce can be substituted though fish sauce offers distinct flavor.
- Thawed frozen mango works as a substitute for fresh mango; use about 12 ounces.
- Fresh ginger can be frozen in chunks and grated directly when needed; ginger paste is a convenient alternative.
- Sweet curry powder like Penzey's can be used, and spice levels adjusted by the type and amount of curry paste and powder.
- For faster prep, start cooking rice before making sauce and chicken.
- An Instant Pot version of the coconut rice is available for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 542kcal | 27% |
| Carbohydrates | 50g | 17% |
| Protein | 30g | 60% |
| Fat | 24g | 37% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 73mg | 24% |
| Sodium | 877mg | 37% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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