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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 Information:
Lauren says
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!
Doug says
For US readers:
Australian measurements are different to US’s.
Thus convert ingredients accordingly.
Example:
1 tablespoon Australian = 1.35 tablespoons US
Nagi says
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
Doug says
Fantastic Nagi !
I tried a few recipes (from other blogs) that were almost inedible.
Thanks !
Kylie says
Another 10/10 recipe Nagi. YUM!
Mandy says
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
J-Mom says
Lovely flavors! I’m glad I got the kaffir lime leaves.
Mikayla says
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?
Louise says
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!
Bad Kitty says
“I cried.” — lol!
Sharon Accola says
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.
Robyn says
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
Emma pearce says
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
Adrienne says
Can I make your meatballs and put them in the curry sauce
Nagi says
Hi Adrienne, try these https://www.recipetineats.com/thai-meatballs/ 🙂 N x
Robyn says
I’ve again made it one of my favourites 😋thank you Nagi
Joanne says
Where can I buy fresh kaffir leaves?
Nagi says
Depends on where you’re located Joanne, I get them from the supermarket here in Australia. N x
Prue says
Yum, I was looking for a rexipe to use up some old almost empry jars of curry paste and this was awesome – I used a mix of red curry, tikka and korma pastes, simmered for a bit longer before I added the mango so the chicken was super tender, but otherwise followed the recipe and it was AMAZING.. Kaffir lime leaf really makes it.
Ash says
Ohmygosh so good! I was a tad dubious cause I hate mangoes! 🤦♀️ but it was delicious! The mango just made it incredibly creamy! And the kaffir leaves really gave it that something something. 💕 definitely added to our rotation
Anna says
I made this for my family this evening and it went down a storm. I followed the recipe exactly and it turned it great!
Thanks so much, Nagi, and greetings from the UK! I’ve just discovered your site and can’t wait to try more of your recipes.
Chainie says
Wow, this one was very easy but… another beautiful, restaurant quality meal that worked perfectly first time. I **love** that you make it possible to put together a themed banquet. You’re amazing. Thank you so much Nagi!
Monica Whittingham says
I want to make this – it looks amazing! But cant use the store bought curry paste as it has sugar in it. Would I just make the curry paste you have highlighted in the text?
Nagi says
Hi Monica, you could definitely make the curry paste from scratch that I have linked, yes! N x
Jacinta says
Made this last night, it was so good. As you said Nagi it doesn’t taste sweet at all the mangos just blend into the sauce & thicken it u perfectly. My husband went back for 3rds!
Nagi says
I’m so glad it was a hit Jacinta, that’s great to hear! N x
Emily says
This was my 2nd time making this, but I found fresh kaffir like leaves this time. OMG what a huge, delicious difference. I still added a can of garbonzo beans, so there would be enough for a freezer meal next time. My fiancé and I love this recipe!