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Home Collections Curries

Thai Mango Chicken Curry

By:Nagi
Published:29 Feb '16Updated:28 Jun '20
297 Comments
Recipe v

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.)

Thai Mango Chicken Curry - Restaurant quality, extra saucy, thick and creamy, 1/3 less calories, this Thai Red Curry is truly incredible.

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!!!

Mango Thai Red Curry with Chicken - Restaurant quality, extra saucy, thick and creamy, 1/3 less calories, this Thai Red Curry is truly incredible.

Thai Mango Chicken Curry - Restaurant quality, extra saucy, thick and creamy, 1/3 less calories, this Thai Red Curry is truly incredible.

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.

Mango-Puree_Side-by-side

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”.

Thai Mango Chicken Curry - Restaurant quality, extra saucy, thick and creamy, 1/3 less calories, this Thai Red Curry is truly incredible.

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!

Thai Mango Chicken Curry - Restaurant quality, extra saucy, thick and creamy, 1/3 less calories, this Thai Red Curry is truly incredible.

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

Thai Mango Chicken Curry - Restaurant quality, extra saucy, thick and creamy, 1/3 less calories, this Thai Red Curry is truly incredible.

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Mango Thai Red Curry with Chicken - Restaurant quality, extra saucy, thick and creamy, 1/3 less calories, this Thai Red Curry is truly incredible.

Thai Mango Chicken Curry

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Dinner
Thai
4.97 from 64 votes
Servings3 -4
Tap or hover to scale
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  • 1125
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

  • 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:

1. I use Maesri Red Curry Paste which you can get from Woolworths supermarket in Australia. I also use Ayam on occasion.
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 1 1/2 cups extra coconut milk (just under 1 extra can). The nutrition information for this alternative is below.
4. Nutrition per serving assuming 4 servings using MANGO puree. Note: This curry is saucier than most Thai curry recipes you'll find!
Mango Thai Red Curry Nutrition
Nutrition per serving assuming 4 servings using only Coconut Milk per Note 3.
Thai Red Curry Nutrition

Nutrition Information:

Serving: 383gCalories: 449cal (22%)Carbohydrates: 15.5g (5%)Protein: 49.7g (99%)Fat: 18.9g (29%)Saturated Fat: 6.7g (42%)Cholesterol: 129mg (43%)Sodium: 1104mg (48%)Potassium: 534mg (15%)Fiber: 1.4g (6%)Sugar: 8.6g (10%)Vitamin A: 400IU (8%)Vitamin C: 22.3mg (27%)Calcium: 40mg (4%)Iron: 3.2mg (18%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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297 Comments

  1. Lauren says

    May 31, 2022 at 2:11 am

    5 stars
    This curry is just stupid good, I don’t know what else to tell you. We used store bought curry paste and whipped this up in like 20 minutes. This curry runs circles around any other curry I’ve ever made at home and measured up to plenty of restaurant curries I’ve had as well. Amazing!

    Reply
  2. Doug says

    April 27, 2022 at 9:27 am

    For US readers:
    Australian measurements are different to US’s.
    Thus convert ingredients accordingly.

    Example:

    1 tablespoon Australian = 1.35 tablespoons US

    Reply
    • Nagi says

      April 27, 2022 at 2:09 pm

      I test all my recipes using both US and UK/Australian cup sizes Doug and I’ve found that it’s only in baking where it makes a big difference – particularly with cookies. If there is a need to adjust the recipe for the country’s cup size, I will always note that in the recipe! If there’s no note, you can just use the cups as written! N x

      Reply
      • Doug says

        April 27, 2022 at 2:30 pm

        Fantastic Nagi !

        I tried a few recipes (from other blogs) that were almost inedible.

        Thanks !

        Reply
  3. Kylie says

    November 17, 2021 at 11:34 pm

    5 stars
    Another 10/10 recipe Nagi. YUM!

    Reply
  4. Mandy says

    November 14, 2021 at 8:25 pm

    I used the Ayam red curry paste as I couldn’t find the Maesri brand in Supabarn. The curry was fabulous – really yummy. I am looking forward to making your other red curry using my own dried red chilies from last summer soon – Will let you know how that goes

    Reply
  5. J-Mom says

    August 29, 2021 at 9:31 am

    5 stars
    Lovely flavors! I’m glad I got the kaffir lime leaves.

    Reply
  6. Mikayla says

    May 6, 2021 at 9:59 pm

    This sounds amazing could you put in oven for 1-2 hour after to continue to cooking so the chicken end up being tender and melt in your mouth?

    Reply
  7. Louise says

    April 28, 2021 at 6:34 am

    5 stars
    This curry was absolutely amazing. I made no changes, and it doesn’t need any either! The flavours were spot on, I cried.
    It will be added to my frequent rotation, and I’ve already invited my parents for a future dinner!

    Reply
    • Bad Kitty says

      April 5, 2022 at 1:39 am

      “I cried.” — lol!

      Reply
  8. Sharon Accola says

    January 24, 2021 at 6:19 am

    5 stars
    This recipe is a keeper for me. Sometimes we don’t have good luck finding good mangos in this climate, so I buy dried mangos, cut them in pieces, boil with a little water and then purée them. It works great.

    Reply
  9. Robyn says

    January 3, 2021 at 2:49 pm

    5 stars
    Made this wonderful curry again adding water chestnuts , capsicum and beans I was stunned to see 13yr old granddaughter eat 2 bowls of it she who lives on McDonald’s thank you again Nagi

    Reply
  10. Emma pearce says

    December 14, 2020 at 11:02 pm

    Made this tonight for my partner and I feel like it was literally restaurant quality and sooo yummy!! Didn’t have any kaffir sadly but put a squeeze of lime (not quite the same) and it was still soo delicious!! Thank you for the recipe

    Reply
  11. Adrienne says

    November 11, 2020 at 1:38 am

    Can I make your meatballs and put them in the curry sauce

    Reply
    • Nagi says

      November 11, 2020 at 12:18 pm

      Hi Adrienne, try these https://www.recipetineats.com/thai-meatballs/ 🙂 N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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