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. (But I’ve also provided the recipe using just coconut milk!)
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 Mango Thai Red 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 curry and think “this is sweet”.
To be clear – I did not invent this recipe 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. I can’t stress enough how delicious it is! Thick, creamy, EXTRA saucy with less calories. *Eyes fluttering* Thai curry heaven. – Nagi x
- 1 tbsp oil (vegetable, canola, grape seed)
- 3 garlic cloves, minced
- ½ tsp ginger, minced (not critical)
- ½ - 1 tsp red chilli, minced (Optional. I used 1 tsp.)
- 1 small onion, sliced (brown, white, yellow) or 3 eschallots
- 1.2lb / 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)
- ¾ cup chicken broth
- 1 cup mango puree, preferably fresh (1 large mango) (Note 2)
- 1 tbsp fish sauce
- 2 kaffir lime leaves
- Jasmine rice
- Coriander/cilantro leaves
- Lime wedges
- Fresh red chili, sliced
- 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.
2. To make mango puree, place mango in a food processor of blender and whizz until smooth. A handheld stick blender can also be used.
If you can't find fresh mangoes, either defrost then puree frozen mango or use canned mango (pieces, drained, or pureed). Mango juice is not suitable because it is watered down.
3. To make this with just coconut milk, leave out the mangoes and chicken broth/stock and use 1½ cups extra coconut milk (just under 1 extra can). The nutrition information for this alternative is below.
Nutrition per serving assuming 4 servings using MANGO puree. Note: This curry is saucier than most Thai curry recipes you’ll find!
Nutrition per serving assuming 4 servings using only Coconut Milk per Note 3.
Hey Nagi! This recipe looks amazing. I want to try it this weekend but replace the chicken, with shrimp. Would that work out well? If so, at what point in the recipe should I add the shrimp? Thanks!
Hi! Sorry for the late response, I was away
Cook the shrimp first, then take it out. Proceed with the recipe then put it back in right at the end 
No worries. Thank you!
Hi Nagi could I use ready made Campbell chicken broth? Which I could buy from supermarket or do you normally cook the chicken and take the broth?
Hi Alice! I use Campbells most of the time
So definitely yes!
CAn I use Coconut milk from a can instead of freshly squeeze from the coconut? Because coconut can be expensive…any particular brand can u recommend?
Hi there! I use coconut milk from a can
I use a brand called Ayam, but I’ve used plenty of others too and never had a problem!
Sounds great, can I use fish in this recipe instead of chicken and if so what type would you recommend?
Hi Margaret! Any firm fish will be fine. Even salmon or trout! Barramundi is a favourite of mine.
This recipe is the BOMB!
I loved it!! Thanks for this!
Touchdown!
So glad you enjoyed it Jezzica, THANK YOU for letting me know! N x PS LOVE the way your name is spelled!
Looks amazing. I’m not worried about high fat, as I don’t think it’s as big a health risk as high carb, but this looks like a winner on the taste front!
It is INSANELY good.
I promise!! N x
I could only find shredded kaffir lime leaves. How much would you suggest using? Thanks!
Hi John! 1 tsp is about the same amount! N x
This is sensational! Restaurant quality and soooo tasty. Very quick and easy. Thanks Nagi!
WOO HOO! So glad Kim, thanks for letting me know! N x
Nagi, this was delicious. The recipe was perfect. I am not on a diet, but I wanted to try as I thought this would work and it did. I was able to obtain a large can of pureed mango. It was very reasonably priced and I have plenty left (to my 25 year old daughter’s delight). It was presweetened, but I noted that and there was nothing else as an option. I was missing the lime leaves. The paste we get here is very damp, easy to mix in and very strong and colorful, so even though we added a singnificant amount we cut back as well. Otherwise, it was easy, inexpensive, and really good.
I followed the directions and served with just a nice white rice and was delicious for 4 people!
Thank you!!
Elizabeth
This looks amazing. Can’t wait to try it. For the red chilli, you mean a whole red chilli minced, yes. Not chilli powder.
Hi Maria! Yes I mean whole fresh red chilli!
Hi there! What type of chili did you use? The pictures look like an arbol chili. I attempted to make a panang curry from scratch and it came out way too sweet so I think I’ll try this out!
Cheers
Hi Jennifer! I use birds eye chillies. Thai chillies are also perfect for this. Basically any small red chilli!
Oh wow. I was fully planning on making chicken tikka masala tomorrow, but now this is all i can think about! I have made Thai red curries in the past with the store-bought red curry paste, and although the recipes always call for up to 5 tablespoons of the curry paste, I find one tablespoon to be super spicy! I suppose it depends on the brand, of course, but I’m very limited in what brands I can buy because I live in the middle east. If I only use one or two tablespoons of red curry paste, do you think I will be missing out on other flavors, besides the heat? Would you recommend adding any other spices, or yellow curry paste, or extra ginger, etc. to make up for the lack of red curry paste? Thanks so much!
Hi Jennu! I actually don’t find this spicy at all but as you say, I am sure different brands have different spiciness. If you only use 1 or 2 tbsp then unfortunately yes, the flavour will be less. So is the yellow curry paste that you can get not too spicy? If so, that is a perfect substitute!
Thank you for replying so quickly. I made the curry with 2 tablespoons of red and 2 tablespoons of yellow curry paste, and it was too spicy for us. I guess we are just wimpy. So I added another can of coconut milk and what was left of the mango and some more chicken stock! I probably missed out on a lot of the great curry flavor in order to dilute the heat, but it still ended up tasting very nice. The lime leaves and fish oil add great flavor, as well as some fresh lime. Next time, I will use 90% yellow curry paste 10% red! Obviously, I have lots of sauce leftover to put in the freezer!
That’s wonderful that you were able to adjust it to your taste Jennie! It does sound like you are very sensitive to spice
You know what? I think you will really love this recipe -> http://www.recipetineats.com/fragrant-coconut-pot-roasted-chicken-feel-good-food-cookbook-by-valli-little/ It has really lovely flavours that are a milder thai curry flavour and you can leave out the red chilli altogether. N x
Thanks Nagi!
I made this again with shrimp and it was even better!!
Oooh…..now you’ve got ME thinking!