Thai Mango Chicken Curry

Name: Thai Mango Chicken Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
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; To Serve:; Steamed jasmine rice; Coriander/cilantro leaves; Lime wedges; Fresh red chili , sliced

Prep 15m

Cook 20m

Total 35m

Dinner

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Ingredients

(Servings: 3)

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)

2 kaffir lime leaves

Steamed jasmine rice

Coriander/cilantro leaves

Fresh red chili , sliced

Nutrition Facts

Calories

727kcal

36%
Fat

44g

67%
Saturated Fat

28g

140%
Carbohydrates

44g

14%
Fiber

3g

12%
Sugar

28g

56%
Protein

32g

64%
Cholesterol

156mg

52%
Sodium

1,152mg

48%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

1. I use Maesri Red Curry Paste which you can get from Woolworths supermarket in Australia. I also use Ayam on occasion.

2. 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.

3. 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.

4.Nutrition per serving assuming 4 servings using MANGO puree. Note: This curry is saucier than most Thai curry recipes you'll find!

Nutrition per serving assuming 4 servings using only Coconut Milk per Note 3.

Thai Mango Chicken Curry

Ingredients

To Serve

Steps

Nutrition Facts

Notes

Comments

Thai Mango Chicken Curry

Ingredients

To Serve

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Notes

Comments

Nutrition Facts