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
- 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
- Jasmine rice
- Coriander/cilantro leaves
- Lime wedges
- Fresh red chili , sliced
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Heat oil in a skillet over medium high heat.
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Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.
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Add chicken and cook until white all over but still raw inside.
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Add curry paste and saute for 2 minutes until fragrant.
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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.
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Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.
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Serve over jasmine rice, garnished with coriander/cilantro, wedges of lime and slices of red chilli, if desired.
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!
Nutrition per serving assuming 4 servings using only Coconut Milk per Note 3.
Wonderful, best Thai curry recipe I have ever made. Thank you Nagi, you are wonderful.
This recipe is wonderful, easily the best Thai curry recipe I have ever tried. Thank you Nagi you are wonderful.
Thank you for this recipe Nagi, this is easily the best Thai curry I have ever made, I am so happy, you are amazing.
Made this recipe a couple of times now. Really easy to make and such a refreshing taste. I will be making it again (tempted to try it with shrimp).
Glad to hear you enjoyed this Elizabeth!! Thanks for letting me know 🙂 N x ❤️
Where does one fine Kaffir lime leaves. My local grocery store didn’t have any
I have the same question! I’ve honestly never heard of kaffir lime leaves. Is there a suitable substitute?
I want to make this but my daughter is allergic to fish and oysters, so she can’t have fish sauce. Should I just omit it or what should I substitute it with?
Thanks
Soy sauce will be a decent substitute 🙂
Nagi, I loved this dish and so did my whole family. Can you please tell me which coconut milk you like to use? I thought I saw a picture of it once on your website, but now can’t find it.
Thanks so much for this great recipe, now one of my favorites!!!
Thank you Julia! Are you in Australia? If so, I use the ones in the Asian section of Coles/Woolies. I can’t remember the name! But it’s one of the cheaper ones actually 🙂
I’m so excited to try this recipe! They don’t sell fresh Kaffir Lime Leaves near me. Can I used dried ones? If so should I soak them in water first and/or double the quantity? Thank you!
Yum!!! Delicious even with light coconut milk. Thank you Nagi. You’re slowing turning me around from hating cooking to loving cooking
I’m so pleased you enjoyed this Heather! Thanks for taking the time to leave feedback! N x ❤️
I have had this saved on my Pinterest board for a few years now. Was only wary because of the coconut milk (not a huge coco it fan) and the lime leaves. I am kicking mom myself for not doing this sooner to add to my repertoire. I followed the instructions precisely and I’m just speechless.
This is by far one of the best dishes I have made in a long time thanks to you! Normally my first go on any new recipe doesn’t come out quite right. This was perfect in every aspect. Thank you!!
Thank you Nagi for all your delicious recipes!!! Love your website! <3
You’re so welcome Mari! 🙂 N xx
Utterly delicious. I got back home from my trip to Thailand in November and have been craving some authentic Thai curries ever sine but to no avail. Then I made this curry out and was completely blown away. The sauce was so utterly delicious, I had to spoon up the rest and eat it straight. Seriously, this dish rivals some of the best I had in Thailand. Brilliant as per usual, Nagi!
You made me a hero, again, Nagi– I made this again last night for my family and it was AMAZING- managed to make it even quicker buy buying chunks of mango for the puree …Adjusted the hotness meter by only using 3 Tablespoons of Thai Chilli paste … Thank you again, the combination of mango, Thai paste, and lime is truly BRILLIANT … You ARE A GENIUS!!
I have had this recipe for almost a year but I couldn’t find the kaffir lime leaves until recently. I made it tonight and it’s heaven in my mouth! So delicious! I’m a huge fan of curries, and this one just shot to the top of my list of favorites. Thanks Nagi for a delicious yet simple recipe!
So pleased to hear that Teri! Thanks for letting me know 🙂 N x