Thai Mango Chicken Curry

This Thai Mango Chicken Curry. There are no words. Honestly, I think it’s the best “from scratch” invention to come out of this kitchen for a while. LOOK how thick and saucy it is! With 1/3 less calories!!!

Thai Mango Chicken Curry

The secrets to making a GREAT curry using store bought curry paste are: saute the paste with onion, garlic and chilli, simmer the sauce with kaffir lime leaves (KEY TIP!) and using fish sauce for seasoning. This curry is made using mango puree which is a miracle way to make a thick saucy curry but with 1/3 less calories than just using coconut milk (mangoes have 1/5th of the calories of coconut milk!). Read more in Note 2. If you don't have mangoes, you can make this with just coconut milk which is just as tasty but has more calories - see Note 3.

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. get the full instructions @ recipetineats.com

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