Author: Nagi | RecipeTin Eats
Recipe type: Dinner
- 1 tbsp oil (vegetable, canola, grape seed)
- 3 garlic cloves, minced
- 1 small onion, sliced (brown, white, yellow) or 3 eschallots
- 1.2lb / 600g chicken thigh fillets (or breast), cut into bite size pieces
- ½ tsp ginger, minced (not critical)
- ½ - 1 tsp red chilli, minced (Optional. I used 1 tsp.)
- 4 - 5 tbsp Thai Red Curry Paste (Note 1)
- 1 cup mango puree, preferably fresh (1 large mango) (Note 2)
- 1 tbsp fish sauce
- 1 can (400ml/13oz) coconut milk (full fat is better but low fat is ok too)
- ¾ cup chicken broth
- 2 kaffir lime leaves
- To Serve
- Lime wedges
- Jasmine rice
- Coriander/cilantro leaves
- Fresh red chili, sliced
- Heat oil in a skillet over medium high heat.
- Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.
- Add chicken and cook until white all over but still raw inside.
- Add curry paste and saute for 2 minutes until fragrant.
- 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.
- Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.
- Serve over jasmine rice, garnished with coriander/cilantro, wedges of lime and slices of red chilli, if desired.
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 1½ cups extra coconut milk (just under 1 extra can). The nutrition information for this alternative is below.