Thai Mango Chicken Curry

The secrets to a extremely nice Thai curry victimisation store bought curry paste are: preparation the curry paste with onion, garlic and recent chili pepper, and cooking the curry with kaffir lime leaves (key tip). and my secret tip for a thick, additional saucy, additional tasty sauce with 1/3 less calories – MANGOES. Seriously. (Or if you’re once a classic Thai Red Curry with Chicken, here it is.)

Ever since my visit to the Groves fully grown Tropical Fruit farm that I babbled regarding within the Coconut Shrimp/Prawns with Spicy Thai Mango Sauce instruction I shared some of weeks agone, I’ve been going a touch mango-mad.

I don’t need to overwhelm you with mango recipes therefore i made a decision to select another to share this summer. And really, there was no rivalry.

Everyone loves an excellent curry, particularly creamy coconut milk ones. however I seldom have Thai curries time period as a result of the calories….WOWZER! Coconut milk is seriously loaded with calories. There ar 920 calories / three,850 kilojoules in one 400g/13oz will of coconut milk. Did you recognize that??

Sure, you'll go low-fat coconut milk. however it’s obscurity close to the same……Those United Nations agency have tried it'll understand precisely what I’m talking regarding after I say that the sauce is watery rather than creamy.

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
• Jasmine rice
• Coriander/cilantro leaves
• Lime wedges
• Fresh red chili , sliced

Instructions

1. Heat oil in a skillet over medium high heat.
2. Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.
3. Add chicken and cook until white all over but still raw inside.
4. Add curry paste and saute for 2 minutes until fragrant.
5. Add coconut milk and chicken broth. Bring to simmer, stirring to dissolve the curry paste into the liquid. Then add the mango, fish sauce and kaffir lime leaves.
6. Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.
7. Serve over jasmine rice, garnished with coriander/cilantro, wedges of lime and slices of red chilli, if desired.

Recipe From : https://www.recipetineats.com/thai-red-curry-with-chicken-mango/