Mango Thai Red Curry with Chicken
Try this Mango Thai Red Curry with Chicken recipe.
Try this Mango Thai Red Curry with Chicken recipe.
- 3 garlic cloves minced
- 3/4 cup chicken broth
- lime wedges
- 1 tbsp fish sauce
- 2 kaffir lime leaves
- jasmine rice
- 1 tbsp oil (vegetable canola, grape seed)
- 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
- 1 cup mango puree preferably fresh (1 large mango) (note 2)
- coriander/cilantro leaves
- fresh red chili sliced
- Carbohydrate 102.458133333776 g
- Cholesterol 230 mg
- Fat 47.1319666666679 g
- Fiber 3.13433324019114 g
- Protein 65.9568333339493 g
- Saturated Fat 13.462996666667 g
- Serving Size 1 1 -4 (686g)
- Sodium 685.523334273092 mg
- Sugar 99.3238000935853 g
- Trans Fat 4.09045000000024 g
- Calories 1117 calories
Step-by-step
- Heat oil in a skillet over medium-high heat.
- Add garlic, ginger, chili (if using), and onion and saute until the onion is starting to soften.
- Add chicken and cook until white all over but still raw inside.
- Add curry paste and saute for 2 minutes until fragrant.
- Add coconut milk and chicken broth. Bring to a simmer, stirring to dissolve the curry paste into the liquid.
- Then add the mango, fish sauce, and kaffir lime leaves.
- Turn heat down to medium and simmer for 12-15 minutes, stirring occasionally, until the sauce is thickened.
- Adjust saltiness using fish sauce.
- Serve over jasmine rice, garnished with coriander/cilantro, lime wedges, and slices of red chili, if desired.
A Taste of Thailand in My Kitchen: Mango Thai Red Curry with Chicken
As a busy working mom, finding time to cook a delicious and healthy meal can often feel like a Herculean task. Weeknights are a blur of school pick-ups, homework battles, and the never-ending cycle of laundry. But even amidst the chaos, I crave moments of calm and nourishment – and that’s where this Mango Thai Red Curry with Chicken recipe comes in. It's a vibrant explosion of flavor that's surprisingly quick and easy to make, perfect for those evenings when you need a delicious, healthy meal on the table without sacrificing too much precious time.
The aroma alone is enough to transport you to a bustling Thai market, with the fragrant red curry paste promising a culinary adventure. The sweetness of the mango perfectly balances the spice of the chili, creating a harmonious symphony of taste. This dish is far from your average weeknight dinner; it’s an experience. The tender chicken, bathed in creamy coconut milk and infused with the exotic spices, is a comfort food upgrade. And it's a dish that feels incredibly satisfying yet is still relatively light and fresh—a perfect balance for a busy lifestyle. I find myself making this recipe at least twice a month; it’s become a staple in our family's culinary repertoire.
The beauty of this recipe lies in its adaptability. Feel free to adjust the spice level to your preference. If you’re not a fan of heat, simply omit the chili or use a milder variety. Similarly, the ingredients themselves can be tweaked to suit what you have on hand. Substitute chicken breast for thigh fillets, or add other vegetables like bell peppers or zucchini for extra texture and nutrients. The essence of the dish remains the same: a delicious blend of sweet, spicy, and savory flavors that will leave you wanting more. I particularly enjoy serving this curry with fluffy jasmine rice, which perfectly absorbs the rich, flavorful sauce. A squeeze of fresh lime juice adds a final touch of brightness, further enhancing the overall taste experience.
Beyond the convenience and deliciousness, this dish also offers a healthy dose of protein and essential nutrients. Chicken is a great source of lean protein, while coconut milk adds a creamy texture without compromising on healthy fats. Mangoes are not only delicious but also packed with vitamins and antioxidants. It's a guilt-free indulgence that nourishes both body and soul. So, the next time you're looking for a quick, flavorful, and healthy meal that won’t break the bank, give this Mango Thai Red Curry with Chicken a try. It’s a recipe that’s quickly become a beloved favorite in my kitchen, and I have a feeling it will become one of yours too. It’s more than just a meal; it’s a shortcut to a taste of Thailand, right in the comfort of your own home.
Tips and Variations:
- Spice Level: Adjust the amount of chili to your liking. For a milder curry, use less chili or omit it entirely.
- Protein Options: Feel free to substitute the chicken with tofu, shrimp, or beef.
- Vegetable Additions: Add other vegetables like bell peppers, zucchini, or broccoli for extra nutrients and texture.
- Rice Choice: Serve with jasmine rice, brown rice, or quinoa.
- Garnish: Garnish with fresh cilantro, lime wedges, and toasted sesame seeds for added flavor and visual appeal.
- Make it Ahead: This curry tastes even better the next day, making it perfect for meal prepping.
This Mango Thai Red Curry with Chicken recipe is more than just a meal; it's a culinary journey that transports you to the vibrant streets of Thailand, all within the comfort of your own kitchen. Embrace the delicious chaos of flavors and enjoy this simple yet exquisite dish!
