Discover the vibrant and irresistible flavors of Thailand with our Thai Mango Chicken Curry recipe. This delightful dish perfectly balances the sweetness of mango with the aromatic spices of red curry paste, creating a symphony of tastes that will transport your taste buds to the bustling streets of Bangkok.
In just under an hour, you can whip up a meal that’s both exotic and comforting, making it an ideal choice for a weeknight dinner or a special weekend treat. Succulent chicken thighs are cooked to perfection in a rich, coconut milk-based sauce, infused with the tang of kaffir lime leaves and the warmth of garlic, ginger, and red chili.
Serve this curry over fluffy jasmine rice, and garnish with fresh cilantro and lime wedges for an extra burst of freshness. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is easy to follow and promises a rewarding culinary experience. Gather your ingredients and let’s get cooking!
Recipe
Serves 4
1 tbsp. olive oil
3 cloves garlic, minced
½ tsp. ginger, minced
1 tsp. red chili, minced
3 shallots, diced
1.2 lbs. chicken thighs filets, boneless, skinless, cut into bite-sized pieces
2-3 tbsp. Thai red curry paste (or to taste)
14 oz. can lite coconut milk
6 fl oz. chicken broth
1 mango, pureed
1 tbsp. fish sauce
2 kaffir lime leaves
To serve:
1 lb. cooked jasmine rice
2 tbsp. cilantro, chopped
1 lime, cut into wedges (optional)
How to Prepare
Heat the olive oil in a skillet over medium-high heat. Add the garlic, ginger, chili and shallots, and sauté for 4-5 minutes until the shallots begin to soften. Now add the chicken and cook until it turns opaque.
Stir in the curry paste and sauté for 2 minutes until fragrant. Then pour in the coconut milk and chicken broth, stirring to dissolve the curry paste fully into the liquid. Now add the mango puree, fish sauce and kaffir lime leaves.
Reduce the heat to medium and simmer for 12-15 minutes, stirring occasionally, until the sauce thickens. Adjust the seasoning with additional fish sauce, if needed. Serve the curry over cooked rice, garnished with freshly chopped cilantro and lime wedges.
