Thai Mango Chicken Curry

Serves 4

  • 1 tbsp. olive oil

  • 3 cloves garlic, minced

  • ½ tsp. ginger, minced

  • 1 tsp. red chili, minced

  • 3 shallots, diced

  • 1.2 lbs. chicken thighs, boneless, skinless, cut into bite-sized pieces

  • 2-3 tbsp. Thai red curry paste (or to taste)

  • 14 oz. can lite coconut milk

  • 6 fl oz. chicken broth

  • 1 mango, pureed

  • 1 tbsp. fish sauce

  • 2 kaffir lime leaves

  • To serve:

  • 1 lb. cooked jasmine rice

  • 2 tbsp. cilantro, chopped

  • 1 lime, cut into wedges (optional)

Heat the olive oil in a skillet over medium-high heat. Add the garlic, ginger, chili and shallots, and sauté for 4-5 minutes until the shallots begin to soften. Now add the chicken and cook until it turns opaque.

Stir in the curry paste and sauté for 2 minutes until fragrant. Then pour in the coconut milk and chicken broth, stirring to dissolve the curry paste fully into the liquid. Now add the mango puree, fish sauce and kaffir lime leaves.

Reduce the heat to medium and simmer for 12-15 minutes, stirring occasionally, until the sauce thickens. Adjust the seasoning with additional fish sauce, if needed.

Serve the curry over cooked rice, garnished with freshly chopped cilantro and lime wedges.

RecipeKelly MorganRecipeComment