Thai Mango Chicken Curry
Serves
4
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
1 tbsp olive oil
3 cloves garlic, minced
½ tsp ginger, minced
1 tsp red chili, minced
3 shallots, diced
1.2 lbs (550 g) chicken thighs fillets, boneless, skinless, cut into bite-sized pieces
2 to 3 tbsp Thai red curry paste
14 oz (400 ml) can lite coconut milk
6 fl oz (180 ml) chicken broth
1 mango, pureed
1 tbsp fish sauce
2 kaffir lime leaves
Nutrition
(Per Serving)
Calories
504
Fats
16 g
Protein
33 g
Carbs
57 g
Instructions
- Heat olive oil in a skillet over medium-high heat. Add the garlic, ginger, chili, and shallots. Sauté for four to five minutes until the shallots begin to soften. Add the chicken and cook until it turns opaque.
- Stir in the curry paste and sauté for two minutes until fragrant. Pour in the coconut milk and chicken broth, stirring to dissolve the curry paste fully into the liquid. Add the mango puree, fish sauce, and kaffir lime leaves.
- Reduce the heat to medium and simmer for 12 to 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.