Thai Mango Chicken Curry

Want to know the secret to a truly exceptional curry? It’s all about building flavor from the ground up! This Thai Mango Chicken Curry is a vibrant, flavorful dish that will transport your taste buds straight to Thailand. We start by sautéing the curry paste with aromatics to bring out its full flavor, then we simmer it with chicken, fragrant kaffir lime leaves, and a secret ingredient: fresh mango puree. The mango not only adds a wonderful sweetness but also creates a thick, luxurious sauce with a fraction of the calories of a traditional all-coconut-milk curry. You'll be amazed at the depth of flavor we get with this one.

Instructions

1. 1

   Heat the oil in a large skillet or pot over medium-high heat. Add the minced garlic, ginger, chilli (if you're using it), and sliced onion. Sauté for a couple of minutes until the onion starts to soften and the aromatics are fragrant.

2. 2

   Add the chicken pieces to the skillet and cook until the outside is white all over, but the inside is still a little raw.

3. 3

   Stir in the Thai red curry paste and sauté for about 2 minutes to toast the paste and release its incredible aroma.

4. 4

   Pour in the coconut milk and chicken broth. Stir well to dissolve the curry paste into the liquid and bring everything to a simmer. Then, add the mango puree, fish sauce, and kaffir lime leaves.

5. 5

   Reduce the heat to medium and let the curry simmer for 12 to 15 minutes, stirring occasionally. The sauce will thicken beautifully. Once it's done, taste it and adjust the saltiness with a little extra fish sauce if needed.

6. 6

   Serve your delicious Thai Mango Chicken Curry hot over a bed of steamed jasmine rice. For a fresh finish, garnish with fresh coriander, a squeeze of lime, and some sliced red chili if you like.

Recipe Notes

• I personally love using Maesri or Ayam brands of red curry paste, which are commonly found in Asian supermarkets or some larger grocery stores. They have a fantastic, authentic flavor.

• To make mango puree, simply place the peeled and chopped mango into a food processor or blender and blend until it's completely smooth. If fresh mangoes aren't in season, you can use frozen mangoes (just defrost and then puree them) or even canned mango pieces (drained first). Mango juice won't work for this recipe because it's too watery.

• If you don't have mangoes on hand or just prefer a more traditional, rich curry, you can easily make this with just coconut milk. Simply leave out the mango puree and chicken broth, and use an extra 1 1/2 cups of coconut milk (just under a full extra can). The flavor will still be amazing, though the calorie count will be higher.