The secrets to a really great Thai curry using store bought curry paste are: sautéing the curry paste with onion, garlic and fresh chilli, and simmering the curry with kaffir lime leaves (key tip). Plus my secret tip for a thick, extra saucy, extra tasty sauce with 1/3 less calories – MANGOES. Seriously. (Or if you’re after a classic Thai Red Curry with Chicken, here it is.)
Ever since my visit to the Groves Grown Tropical Fruit farm which I babbled about in the Coconut Shrimp/Prawns with Spicy Thai Mango Sauce recipe I shared a couple of weeks ago, I’ve been going a little mango-mad.
Mango sorbet. Mango cheesecake. Mango marinade (seriously SO GOOD!). Mango salsas.
I don’t want to overwhelm you with mango recipes so I decided to pick one more to share this summer. And really, there was no contention.
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!!!
Everyone loves a great curry, especially creamy coconut milk ones. But I rarely have Thai curries midweek because of the calories….WOWZER! Coconut milk is seriously loaded with calories. There are 920 calories / 3,850 kilojoules in one 400g/13oz can of coconut milk. Did you know that??
Sure, you could go low-fat coconut milk. But it’s nowhere near the same……Those who have tried it will know exactly what I’m talking about when I say that the curry sauce is watery instead of creamy.
So the awesome discovery I made?? Switch out half the coconut milk with mango puree. That’s right, mangoes! In puree form it’s thick and creamy, has the sweetness of coconut milk – the PERFECT coconut milk substitute. With less than 1/3 of the calories of coconut milk.
And in case you are concerned, NO it’s not too sweet! Coconut milk is sweet anyway, so it basically replaces that. Plus, here are the ratios I use: 1 can (400g/13oz) coconut milk, 1 cup mango puree and 3/4 cup chicken broth/stock (thins out the mango, adds extra flavour depth).
There is no way anyone would taste this Thai Mango Chicken Curry and think “this is sweet”.
To be clear – I did not invent this Thai Mango Chicken Curry in a bid to lighten up curry! I made it simply because I thought it would be delish – and it blew me away. And my taste testers. Especially when I told them it was so much healthier than the usual red curry!
This is the very first recipe I’m sharing which uses a store bought curry paste. And it’s in response to a request from a friend who mentioned that curries she makes using store bought curry paste just never tastes as good as restaurant curries.
There’s no denying that a made-from-scratch curry paste makes a difference. But you know what? The bigger factor is using store bought curry paste properly – freshening up the flavours by sautéing it with onion, garlic, ginger and chillies.
And the ultimate tip I have? KAFFIR LIME LEAVES. That is the key. They smell limey but are earthier, and when you plonk them into the sauce to simmer away, that is when the magic happens and you’ll make a curry that rivals a restaurant one.
Just like it’s the secret to make a Restaurant Style Coconut Rice. 🙂
I need to stop here. Otherwise I’ll write a thesis.
I really hope you try this Thai Mango Chicken Curry. I can’t stress enough how delicious it is! Thick, creamy, EXTRA saucy with less calories. *Eyes fluttering* Thai curry heaven. – Nagi x
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Thai Mango Chicken Curry
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
- Steamed jasmine rice
- Coriander/cilantro leaves
- Lime wedges
- Fresh red chili , sliced
Instructions
- 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.
Recipe Notes:
Nutrition per serving assuming 4 servings using only Coconut Milk per Note 3.
Nutrition Information:
Delicious curry just like the restaurant as Nagi said. I used green mango and the Curry and Co Red Curry Paste.
Is this recipe overly spicy?
Hi Renee, we just made this tonight and it is bursting with flavour. The only heat that is present is dependant on how much red chillies you add. We used one teaspoon and didn’t find it very spicy. If you don’t like spicy heat but like flavour, we would recommend making it without the chilli first then change as fits your palette. Enjoy!
Thank you for replying!
I have small children so I didn’t want to make something that would be too hot for them. I will leave out the Chilli. It looks delicious!
Yum yum. I picked up some Kensington Pride mangoes from a grower just outside Bowen and they were ripening fast. What a delicious way to use them at their prime. So quick and a hit with my husband too. Definitely making this again.
Absolutely delish – used a home grown birdseye chilli , seeds and all and couldn’t bear wasting any of the tiny tin of Maesri Red Curry Paste , so chucked all of it in. NOT too ‘sweet’ at all and creamy as. Tossed some pan roasted cashews on top, fantastic.
Thank you for another awesome recipe, Nagi.
I feel it’s time that we all started referring to the secret/key ingredient in this (and other recipes) by its correct name, however. When you know better, you do better I always say! Please note that the term ‘Kaffir’ Is an offensive slur to certain populations. The correct name for this fragrant plant with its distinctive double leaves, is “Makrut.” I will gently inform readers that the word ‘Kaffir’ has racial/slave connotations akin to calling someone the N-word. You would not list an ingredient as ‘N***** leaf’ in a recipe. So can we all try to say ‘Makrut leaves’ please?
OMG sooo delish. Still salivating 😋
Is this recipe spicy?
Winner winner! I’ve made it twice now
Seriously good! Added some diced mango at the end (we have a surplus!).
Used Ayam paste, probs about 3 good tblspns and just the right amount of heat (for us!).
Nagi this is spectacular!
Bought some mangoes on special- tasted as good as our local Thai (and it’s a very good restaurant). Whole family thought I was a genius (told hubby all I’ve done is follow a recipe 😂 )
Scrumptious – easy to do – taste sensation
This was perfect! Even my parents, who don’t usually like curry, loved this one.
I had used bay leaves instead of kaffir leaves since I couldn’t find those anywhere.
I made this for dinner today. What can I say except it was more than delicious. I always trust that whichever recipe Nagi gives us, it will come out good and taste delicious. A big thanks to you Nagi.
Suggestions on what to do if you can’t find kaffir leaves?
Some grated lime zest. 😊
Delicious recipe using up excess whole mangoes I froze before going on holiday over a year ago and I had no idea what to do with them. Thanks!
My go to curry thanks to Nagi! A regular staple in our house, never failing and brings a contented smile every time. I keep portions of frozen mango in the freezer on standby for whipping this one up.
After searching high and low for Kaffir lime leaves here in the UK I found they are called makrut lime leaves and can be found by this name in any major supermarket – thanks for all your hard work and delicious recipes Nagi, and congratulations on the book, it was definitely worth the wait 😁
I just made this for a family gathering tonight. I doubled the recipe and didn’t change a thing! It took me about 35 minutes with the preparation. Absolutely delicious.
This was delicious and so quick to make! I’m glad I hunted down the kaffir lime leaves (I had to try 3 shops).
Made this to use up some old mango’s from Christmas. My son told me he could eat 5 bowls and my hubby licked the wok. Doubled the recipe to freeze some – added a bit more sugar and fish sauce and it was perfect!