Imagine a symphony of flavors: creamy coconut milk dancing with fiery red curry, punctuated by the sweet burst of ripe mango.
This Thai Red Curry with Chicken Mango is an unexpected culinary masterpiece you absolutely need to experience.
Ingredients
Alright, let's plunge into what we need to make this drool-worthy Thai Red Curry with Chicken Mango! First, you'll be grabbing either 5–6 tbsp of store-bought Thai Red Curry Paste—Maesri is the best—or a batch of homemade paste. Trust me, it's worth the effort, but no pressure!
Next up, we've got 3 tbsp of vegetable oil—or canola or peanut—1 cup of chicken broth (low sodium, please), and a can of full-fat coconut milk (400ml, or 14 oz). Don't skimp—we're going luxurious! Plus, you'll need 6 kaffir lime leaves—go fresh if you can; it's a game-changer. I always say, dried is okay, but fresh? Oh-la-la!
We're talking 1 tbsp of sugar and 2 tsp of fish sauce. After that, 350g (12 oz) of chicken thighs, sliced, 150g (5 oz) of cubed pumpkin, and 120g (4oz) of green beans. You can add 12 Thai basil leaves at the end. For a different flavor profile, you could also experiment with cashews and vegetables.
Preparation
Let's get prepped for our Thai Red Curry masterpiece! I always start by measuring out my ingredients. Grab your curry paste—5 to 6 tablespoons if it's store-bought Maesri, or a whole batch if you're using my homemade recipe! If you're rocking store-bought, mince 2 garlic cloves and grate 2 teaspoons of ginger, too. If you want a similar dish, you can also look into other coconut milk based Thai recipes.
Next, prep your veggies. Cube 150g of pumpkin or butternut squash into 1.5cm pieces, and trim/cut 120g of green beans into 5cm lengths. And don't forget to slice 350g of chicken thighs into 0.75cm thick pieces. Now, gather everything near your stovetop—it's showtime!
Cooking Instructions
With our ingredients prepped, it's time to cook! First, I heat oil in a large skillet over medium-high heat—kinda like building a tiny volcano but tastier. Next, I add curry paste, and those "extras" if you're using jarred paste, and cook for about 2 minutes.
I want the paste so it "dries out"—sounds weird, but trust me, it concentrates the flavor. Then, I add the chicken broth, stirring until the paste dissolves. Let it simmer rapidly for 3 minutes, reducing the liquid by half. We're making magic here!
I add coconut milk, lime leaves, sugar, and fish sauce. Stir it, and add the chicken. After that, spread the chicken out, bring it to the simmer, turn down the heat, and simmer for 8–10 minutes, until the chicken's cooked. Give it a taste test—maybe a little extra fish sauce or sugar? Finally, add pumpkin and beans, and cook for 3 minutes until they're just right.
Serving Suggestions
Now that the cooking's done, it's time for my favorite part: serving! I usually go for steamed jasmine rice – it's such a classic pairing with Thai curry. You could also try brown rice if you're feeling a bit virtuous!
Don't forget garnishes! A sprinkle of fresh cilantro looks amazing, adds a pop of freshness, and some thinly sliced red chilies if you feel brave. You could also add a wedge of lime if you want a citrus burst!
I like to serve it family-style so everyone can dig in. Place rice in a bowl and red curry in another on the table and let everyone serve themselves, almost like building their own curry bowl! It's also so yummy served with some prawn crackers. Enjoy!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 25 minutes
Serving Size: 4
Ingredients:
- 1 tbsp coconut oil
- 1 lb boneless, skinless chicken breasts, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 (14 oz) can coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 ripe mango, diced
- 1 lime, juiced
- Cooked rice, for serving
Instructions:
- Heat coconut oil in a large skillet or pot over medium-high heat. Add chicken and cook until browned.
- Add onion and garlic; cook until softened.
- Stir in red bell pepper, coconut milk, red curry paste, fish sauce, and brown sugar. Bring to a simmer.
- Reduce heat and simmer for 15 minutes, or until sauce has thickened and chicken is cooked through.
- Stir in mango and lime juice.
- Serve over rice.
Nutrition Information (per serving, estimated):
- Calories: 450
- Protein: 35g
- Fat: 25g
- Carbohydrates: 20g