Thai Mango Chicken Curry Recipe
Thai mango chicken curry recipe with sweet mangoes and rich coconut milk. A quick, gluten-free dinner perfect for busy weeknights!
Equipment
- wok (or large pot)
- spatula (or wooden spoon)
- cutting board and knife
- granite mortar and pestle (optional, for homemade curry paste)
Ingredients
- 1 (about 5.3 oz flesh) large ripe mango, purée half, dice the rest into cubes
- 1/2 cup + 2 tbsp coconut milk, full-fat
- 1 tbsp red curry paste
- 3 tbsp + 1 tsp water
- 1-3 large red chilies, prik chi fa
- 1/2 tbsp fish sauce
- 1 tsp palm sugar
- 3/4 cup chicken, thinly sliced
Instructions
- Heat half of the coconut milk in a pan or pot over medium heat. Stir in the red curry paste and cook until fragrant, and the natural coconut oil begins to separate. You’ll know the natural coconut oil has separated when you see shiny oil droplets pooling on the surface and the paste becomes glossy and slightly thicker.
- Add water, followed by the remaining coconut milk. Bring the red curry sauce to a boil, then stir in the fish sauce and palm sugar.
- Add the mango puree and chicken. Let the curry simmer until the chicken is fully cooked through.
- Turn off the heat and stir in the chilies and fresh mango cubes. Serve with steamed jasmine rice and enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 635kcal | Carbohydrates: 32g | Protein: 24g | Fat: 49g | Saturated Fat: 33g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 809mg | Potassium: 797mg | Fiber: 3g | Sugar: 25g | Vitamin A: 4132IU | Vitamin C: 59mg | Calcium: 81mg | Iron: 7mg
