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
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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:
Ian Murray says
Hi Nagi,
I’m going to use your recently featured Thai Red Curry Paste recipe in this dish, will I need to alter the recipe in any way by doing so?
Nagi says
Hi Ian! I must confess that I haven’t made this with fresh curry paste yet. If using homemade paste, you can skip the garlic, ginger and chilli and also the onion sauteed at the start, and then I would saute an entire batch of the homemade paste in 3 tbsp of oil until it “dries out” (see the video in the Thai Red Curry post:) ). Then add chicken broth and simmer to reduce by half, then add coconut milk, fish sauce, kaffir lime leaves, mango and chicken. Then simmer for 15 minutes or so until chicken is tender and sauce is thickened. That’s kind of a mash up of this recipe and the classic Thai Red Curry recipe. Hope that helps! N x
Ian Murray says
Thanks, Nagi,
Appreciate your quick response and detailed recipe variation.
Regards,
Ian
Missy says
Yum! Loved by all. Used leftover frozen mango.
Nagi says
That’s terrific to hear Missy!! So pleased you enjoyed this – N x
Judy says
This was delish. I used frozen mango chunks puréed with water and green curry a that was leftover. Not overly sweet and I even added some brown sugar! Bought the wrong kind of lime trees so I have kefir leaves all year round! Thx nagi!
Nagi says
I love hearing that Judy!! Thanks for letting me know you enjoyed it! N x
Kate says
Yet another amazing recipe from Nagi! Easily the best red chicken curry I’ve ever had. And so easy to make. I did add extra red chilli and used the whole jar of curry paste, just because I like really spicy thai food. Was amazing! Recommending your recipes to family and friends!!
J says
Can I substitue kaffir lime leaves with lemongrass?
Nagi says
It will taste a bit different but still be delicious, it’s a great flavour sub!
Jenny says
Hi Nagi Could I replace the chicken with fish?
Have cooked this several times with the chicken & is so delicious !!
Thanks Jenny
Nagi says
Definitely! Just pop it in right at the end, fish doesn’t take long to cook 🙂 N x
Sonja says
Could I use beef instead of chicken? Any adjustments?
Nagi says
Hi Sonja! What cut of beef do you have? 🙂
Sonja says
I want to make this but only have beef, would that work too?
Nagi says
Yes! If it’s a slow cooking cut, simmer slowly until tender 🙂 What cut do you have?
Karen Ellem says
Hi Nagi!
Can this Thai curry be made with frozen mango chunks pureed?
Or would it be better with fresh mangoes?
thanks,Karen
Nagi says
Hi Karen! Frozen is just fine for this 🙂 Hope you love it! N x
Jax says
Hi!
How spicy is the red paste you use? Using mango, does it make this overly sweet?
Thanks!
Nagi says
Hi Jax! Because it’s curry paste from a jar, it isn’t that spicy. And the mango doesn’t make it overly sweet, in fact, the mango replaces coconut milk which is why this is so much healthier than the usual red curries. And coconut milk is sweet too so the mango just replaces that sweetness!
Marty says
Hi Nagi!
This one looks wonderful. Can it be made a day or two ahead and reheated? Is this likely to improve the flavour? I’m having a dinner party with a number of dishes and was hoping to make this a day ahead in order to make life easier!
Nagi says
Yes! It keeps so well!
Amma says
Hi Nagi! It seems delicious, I want to make it for 10 people. Which amount do you think I should use?
Thanks!
Anna
Nagi says
I would triple this recipe! 🙂 N x
Julie Hutchinson says
Hi Nagai,
I love this receipe and I’ve made it twice now but my only issue is the sauce doesn’t seem to thicken. The flavour is all there but I always seem to end up with way more sauce compared with the amount of chicken.
Julie
Nagi says
Hi Julie, I’m so pleased you enjoy this recipe! How thick is the sauce?? There is definitely lots of sauce – lots!
Steph says
Delicious! It’s not too spicy for my husband (he can’t stand spicy food!).
I can’t believe that mango works so well for this dish! I made red curry at home a couple of times before, but I always failed.. either too spicy or salty. I just couldn’t get the taste right.
But with your recipe, it turned out so good!! Thank you!! I also added some cauliflower, sweet potatoes, and snow peas. And a little bit of rice vinegar.
Nagi says
That’s so fantastic to hear Steph! Thank you for letting me know! N xx
Jenny says
Hi Nagi ? this was amazing, as are all of your recipes I have tried . My friends & family are also enjoying them , thank you for making cooking so enjoyable without the disappointments ?
Nagi says
Thanks Kath! So glad to hear you enjoyed it – and other recipes you have tried. Thank you for your lovely message! N xx
Diana Fox says
I am cooking for a large group of Japanese students (25) on Monday. I figured they might like this without the chilis. I’ll put the chilis on the side. Serve this with a salad and biscuits.
Nagi says
Oooh I hope they do enjoy this Diana! 🙂
Malika A. Black says
Hi Nagi,
Your plate is mouthwatering. Full of flavors I’m sure with all those great spices. I love spiced food.
I make chicken with curry and coconut milk, but I always used yellow curry (powder).
I never used red curry paste. It must be delicious. I have to try it! My husband lived many years in Hawaii and Thai Cuisine is very appreciated over there.
Plus, I can replace the chicken with shrimp or other kinds of sea food.
Have a great day!
Nagi says
Thank you for the compliment Malika! Red curry paste is wonderful, I do hope you get to try it one day! 🙂
Teri says
Hi! I can’t get fresh kaffir lime leaves where I live, but looking online it seems that dried are available. Is fresh best, or could I use dried? Thanks! I can’t wait to try this recipe because it looks and sounds absolutely KILLER.
ned says
i actually use lime zest instead of kaffir leaves and works perfectly fyi
Nagi says
Hi Teri! It IS a killer!! 🙂 Fresh is best but dried will do the trick 🙂 Use the same amount. Hope you love it!
MarĂa says
Hi Nag,
Thanks for the recipe. Could I substitute the red curry paste by curry power? I travelled to Thai on November and I brought only Thai curry power I’d love to use in this recipe.
Thanks in advance for your help,
Kind regards from Madrid – MarĂa
Nagi says
Hi Maria! I’m not sure it will have the same flavour power as paste 🙂 Sorry!
Breonna says
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!
Nagi says
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 🙂
Breonna says
No worries. Thank you!