Thai Mango Chicken Curry

Thai Mango Chicken Curry

The key to an extremely extraordinary Thai curry utilizing locally acquired curry glue are: saut̩ing the curry glue with onion, garlic and new stew, and stewing the curry with kaffir lime leaves (key tip). Besides my mystery tip for a thick, additional saucy, additional scrumptious sauce with 1/3 less calories РMANGOES. Truly. (Or then again in case you're after an exemplary Thai Red Curry with Chicken, here it is.)

As far back as my visit to the Groves Grown Tropical Fruit ranch which I chattered about in the Coconut Shrimp/Prawns with Spicy Thai Mango Sauce formula I shared two or three weeks prior, I've been going a little mango-distraught.

Mango sorbet. Mango cheesecake. Mango marinade (genuinely SO GOOD!). Mango salsas.

I would prefer not to overpower you with mango formulas so I chose to pick one more to share this late spring. What's more, truly, there was no conflict.

This Thai Mango Chicken Curry. There are no words. Truly, I believe it's the best "sans preparation" creation to leave this kitchen for some time. LOOK how thick and saucy it is! With 1/3 less calories!!!

Thai Mango Chicken Curry

Also try our recipe : BACON AND SPINACH PASTA WITH PARMESAN #parmesan #dinner

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
  • 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. 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.
  6. Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.
  7. Serve over jasmine rice, garnished with coriander/cilantro, wedges of lime and slices of red chilli, if desired.
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