Thai Mango Chicken Curry Recipe

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.

Servings: 3-4


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

Recipe Notes

  • I use Maesri Red Curry Paste which you can get from Woolworths supermarket in Australia. I also use Ayam on occasion. 
  • To make mango puree, place mango in a food processor of blender and whizz until smooth. A handheld stick blender can also be used.
  • If you can't find fresh mangoes, either defrost then puree frozen mango or use canned mango (pieces, drained, or pureed). Mango juice is not suitable because it is watered down.
  • To make this with just coconut milk, leave out the mangoes and chicken broth/stock and use 1 1/2 cups extra coconut milk (just under 1 extra can). The nutrition information for this alternative is below.


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