Description
A vibrant and flavorful Thai Mango Chicken Curry that combines tender chicken thigh pieces simmered in a rich, creamy coconut milk-based red curry with fresh mango puree, aromatic kaffir lime leaves, and a hint of spice. Perfectly balanced with sweet, savory, and tangy notes, this dish is served over fragrant jasmine rice and garnished with fresh coriander, lime wedges, and chili slices for an authentic taste of Thailand.
Ingredients
Scale
Main Ingredients
- 1 tbsp oil (vegetable, canola, or grape seed)
- 3 garlic cloves, minced
- 1/2 tsp ginger, minced
- 1/2 – 1 tsp red chilli, minced (optional – use 1 tsp for more heat)
- 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
- 1 can (400ml/13oz) coconut milk (full fat preferred, low fat acceptable)
- 3/4 cup chicken broth
- 1 cup mango puree (preferably fresh from 1 large mango)
- 1 tbsp fish sauce
- 2 kaffir lime leaves
To Serve
- Steamed jasmine rice
- Coriander/cilantro leaves
- Lime wedges
- Fresh red chili, sliced (optional)
Instructions
- Heat the oil: Warm 1 tablespoon of your chosen oil in a skillet over medium-high heat to prepare the base for sauteing the aromatics.
- Saute aromatics: Add minced garlic, ginger, red chilli (if using), and sliced onion. Cook until the onion starts to soften and the mixture releases fragrant aromas, about 2-3 minutes.
- Cook chicken: Add the bite-sized chicken pieces to the skillet. Stir frequently and cook until the chicken is white on the outside but still raw inside, about 4-5 minutes.
- Add curry paste: Stir in 4-5 tablespoons of Thai red curry paste and saute for 2 minutes until fragrant to build the dish’s depth of flavor.
- Add liquids and mango: Pour in the coconut milk and chicken broth. Stir well to dissolve the curry paste into the liquid. Then add the mango puree, fish sauce, and kaffir lime leaves for sweetness, saltiness, and aromatic citrus notes.
- Simmer the curry: Reduce the heat to medium and simmer the mixture for 12-15 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked through. Adjust seasoning with additional fish sauce if needed.
- Serve: Spoon the mango chicken curry over warm steamed jasmine rice. Garnish with fresh coriander/cilantro, lime wedges, and slices of red chili for added color and heat if desired.
Notes
- Note 1: Thai red curry paste can vary in spice level. Adjust quantity according to your heat preference.
- Note 2: Fresh mango puree enhances the flavor and texture of the curry but canned puree can be used if fresh is unavailable.
- Use full-fat coconut milk for a creamier sauce; low-fat versions will result in a lighter curry.
- Kaffir lime leaves add authentic citrus aroma but can be omitted if unavailable.
- For milder curry, reduce or omit red chili.
- Chicken thighs are preferred for juiciness, but chicken breast can be used for a leaner option.
