Thai Mango Chicken Curry

Thai Mango Chicken Curry

The secrets to making a GREAT curry using store bought curry paste are: saute the paste with onion, garlic and chilli, simmer the sauce with kaffir lime leaves (KEY TIP!) and using fish sauce for seasoning. This curry is made using mango puree which is a miracle way to make a thick saucy curry but with 1/3 less calories than just using coconut milk (mangoes have 1/5th of the calories of coconut milk!). Read more in Note 2. If you don't have mangoes, you can make this with just coconut milk which is just as tasty but has more calories - see Note 3.

Thai Mango Chicken Curry

Ingredients :

·        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

TO SERVE :

·        Jasmine rice

·        Coriander/cilantro leaves

·        Lime wedges

·        Fresh red chili , sliced

Instructions:

1.    Heat oil in a skillet over medium high heat.

2.  Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.

3.    Add chicken and cook until white all over but still raw inside.

4.    Add curry paste and saute for 2 minutes until fragrant.

5.    ...

6.    ....

7.    You can get full the recipes in here!!!

Share this post