Thai Mango Chicken Curry

July 5, 2019

I might be really madly, deeply in-love with the combination of coconut milk and curry – may it be fresh or canned coconut milk + yellow curry powder or Thai red curry paste. My first Thai red curry paste experience was Meatballs in Nutty Coconut Curry Sauce. Now, I made another dish again with Thai red curry paste.

I couldn’t get enough of mangoes. I should make the most of it while they’re still available in the market and a main dish with mangoes sounds fantastic.

This Thai Mango Chicken Curry has all the flavors you want in a dish (at least for me) – sweet, sour salty and spicy. Let’s discuss the main ingredients one by one. Would you stay with me? Please?

Chicken – you can use sliced boneless chicken thighs or you can use cubed chicken breasts. I used chicken thighs and legs because they are the most flavorful parts of a chicken.

Coconut milk – full fat canned. Maybe you can use freshly squeezed coconut, but I am not sure how the taste will turn out as the canned coconut milk is tastier.

Thai red curry paste – I used the Thai Choice brand, I always do when I need a curry paste. I used 4 tablespoons in this dish and it came out mildly spicy. It gets spicier the next day.

Kaffir lime leaves – it is my first time to use kaffir lime leaves and it makes the dish to the highest amazingness level. I bought the dried kaffir lime leaves months back, thinking I can use it for something. (Do you do have moments like that? You know, you buy something even you still don’t have any plans on how or when to use them??)

Mangoes – it adds a creamier texture to the dish and adds a little sweetness.

Now, imagine all those ingredients together. Ahhh, as I am writing this now, I am taken back to the day I made this dish, with the lovely smell all around our little home.

This is really something you need to try. I know you have a long list by now, but this one’s worth it. Trust me!

Now, let me find out if this dish will please eating buddies at Angie’s Fiesta Friday # 283. What’s more exciting is that I am co-hosting with Antonia @ Zoale who has an amazing blog and yummy foods!

Please do join us by clicking Fiesta Friday # 283 and do not forget to mention in your post that you are linking up to Fiesta Friday party so you can be selected for the feature. And please, please be nice and polite by saying “hi” to our host, Angie, to your co-hosts and to some (if not all) party goers. Besides, this is a party. So bring out that chatter in you. 😉

Print

Thai Mango Chicken Curry

This is one of the best Thai dishes you’ll ever eat – sweet, salty, sour, spicy – such an amazing umami flavor.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 2 tbsp cooking oil
  • 4 cloves garlic minced
  • 1 onion chopped
  • 1 chicken cube
  • 500 g chicken cut into pieces (I used chicken thighs & legs)
  • 4 tbsp red curry paste
  • 200 ml (half a can of) coconut milk full fat
  • 180 ml (3/4 cup) water
  • 1 cup mango puree see notes
  • 3 dried kaffir lime leaves
  • Salt to taste (you can also use fish sauce)
  • Coriander leaves to serve
  • Lime to serve

Instructions

  1. Add chicken pieces in a bowl and coat the chicken with 1 tbsp of curry paste.
  2. In a skillet over medium-high heat, add oil and wait until hot enough. Add chicken pieces and sear for about 3 minutes each side. Remove from the skillet and transfer to a plate.
  3. In the same skillet, add garlic and onion; sauté until fragrant (about one minute). Add 3 tbsp curry paste and chicken cube.

  4. Return the chicken to the skillet then add water; put the lid on. When the water starts boiling, turn the heat to low-medium and let simmer for 20 minutes.

  5. Add dried kaffir lime leaves, coconut milk, and mango puree. Let simmer again for 15 minutes or until the chicken is cooked. Season with salt or fish sauce.

  6. Remove from the heat and transfer to a serving plate.

  7. Serve with rice. You can garnish with coriander leaves and drizzle with lime juice before enjoying. You can also serve this with chopped red chili or chili flakes.

Recipe Notes

If using cubed chicken breasts, lessen the cooking time as they tend to cook faster. 

Thanks a bunch for spending your precious time with me!

I am also sharing this amazing dish at

Snickerdoodle Create Bake Make Party 291 | What’s for Dinner? Sunday link up #208 | Happiness is Homemade | Lou Lou Girls Fabulous Party #275 | #COOKBLOGSHARE WEEK #28 | Full Plate Thursday,440 |

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