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:
Vidya says
Hi Nagi,
It’s another recipe of yours I’m excited to try! The problem is my kaffir lime leaves have dried up because they’ve been refrigerated for months. Do you think I still can use them without ruining the dish taste?
Nagi says
Hi Vidya! They will just be like using dried ones – I’d throw in an extra one just in case but it should work just fine! 🙂
Nikki says
Surprisingly simple and sooo tasty – will recommend this to all my friends before the mango season is completely over. Thank you and please keep your beautiful recipies coming!!! 🙂
Nagi says
Thank you so much for your wonderful feedback Nikki! I’m SO GLAD you enjoyed this!!! PS I went a little mad last week stocking up for winter….I froze so many mangoes!
Trish says
I absolutely loved this recipe – the mango added a wonderful depth to the curry. Your recipes are great and a huge success at home.
Many thanks
Nagi says
I am SO SO GLAD you enjoyed this Trish! ? Thank you so much for coming back to let me know!!
Reyes Deutschendorf says
Anyway, you can just use your imagination and believe me when I tell you that it tastes good and looks good in real life, as they say.
Nagi says
True that! 🙂 N x
Gloria | Food Oh Glorious Food says
Oh, Ms Nagi, stop it. Stop with your amazing recipes and tasty tasty dishes. Stop making me want to eat until I burst. Stop making me want to dive into the glorious golden lake of red curry and drink it all up with a long straw. Stop making me lick my plate clean. Just stop it. You hear me?
On second thought, don’t stop. We’ll starve in this house if you stopped.
I made this red curry last night for dinner, and it was AH-MAH-ZING!!! So rich and creamy with such bold flavours and perfect umami. The mango was a stroke of genius – I loved the sweetness and the thickness the mango purée brought to this dish. The red curry paste and the chilli worked in perfect harmony with the fish sauce, and the squeeze of fresh lime over the curry and rice rounded out this most delectable concoction. Super easy to make and so very very delicious. I added 2 cups of green beans to boost the veg content. Oh. So. GOOOOOOOOOOOOOOOOD!
https://www.instagram.com/p/BCz0Ug3qyTQ/
Nagi says
YOU TRIED IT! YEE HA!!! I am SO GLAD you enjoyed it Gloria, I was waiting to hear what you thought! Thank you thank! N x
Gloria | Food Oh Glorious Food says
J Daddy and I made piggies of ourselves last night and ate ALL OF THE CURRY between us. All of it. Every last bit. With the exception of about half a cup of sauce. I will definitely be making this one again and again and again!
I have to say this is BETTER than restaurant quality. Truly marvellous. Thank you for gifting me this recipe! x
Nagi says
? Thank you thank you Gloria! I am SO HAPPY you loved this so much!!! N xxx❤️
Beck says
I normally really dislike fruit in savoury dishes but I was more than happy to give this a try – and the mango is beautiful, definitely not noticeable as a fruit flavour but adding texture and sweetness to balance the curry paste and fish sauce. I threw in sugar snap peas and corn as well to pimp the veggie side of things, and also used 1kg of chicken to get 5-6 servings out of it as there is a stack of sauce. The lime squeezed over the top at the end was the icing on a very tasty Thai cake – thanks for another excellent recipe Nagi!
Nagi says
I’m not big on fruit with meat either! In fact, I generally stay away from it full stop – I don’t even do apples with pork!!! So I totally know what you mean – and probably should have mentioned that in the recipe!! I’m so glad you enjoyed it Beck!!!
Anne says
I made this tonight. So lovely!!! I will be mourning the end of Mango season 🙁 thank you for this recipes! They never fail!
Nagi says
Thank you so much Anne! I will be mourning the end of Mango season too….? I’ve stocked up though!!! I have about 20 bags in the freezer!!!!
Anna says
Hi Nagi,
I made this on Friday and it was so easy & absolutely delicious. I did however have a lot of sauce left over so I put it in the freezer. Now I just need to add chicken.
Thank you again for a fab recipe.
Nagi says
Thank you so much for your wonderful feedback Anna! I’m so glad you enjoyed it! 🙂 N x
Sarah says
SUCH a great idea! I would have never thought to use mango puree instead of coconut milk! I bet it would taste awesome too 🙂
Nagi says
Thanks Sarah! It really is amazing!!! N x
Sheri Nugent says
Hi Nagi – Well, you did it again. Every time I make one of your recipes, I’m blown away. This was AMAZING!. So so good – and now in my permanent rotation of things I must have at least once a month. The pureed mango is genius.
Nagi says
? Thank you Sheri! I can’t tell you how much your message means to me, this being a from-scratch personal invention!!! I was pretty amazed too 🙂 I am a little obsessed with this!!!
Sheri Nugent says
By the way, you cannot overwhelm us with mango recipes. More please.
Nagi says
I can’t resist!!! ? Mango cheesecake is coming up soon……
Jo says
This looks incredible, I can’t wait to try and make this! Love trying interesting fruit-meat combos! Out of curiousity, is the nutritional info just the curry not including rice?
Nagi says
Thank you Jo! Yes, the nutrition is for the curry only. Rice is about 100 calories for 1/2 cup (white rice, cooked). N x
Brittany Gwinner says
I’m making this tonight, I can not wait!!! The old thing I can’t find anywhere are the kaffir leaves.. any suggestions??
Nagi says
Hi Brittany! I hate to tell you this but there is really no substitute for kaffir lime leaves….BUT in the event of emergencies, I have used 1 bay leaf, and the zest + juice of one lime. It will still lovely, it just won’t be QUITE as close to the curries you get in restaurants but it will still be really delicious!
Brittany Gwinner says
I made it with the adjustments that you suggested and it was a hit. I doubled up on everything and my family inhaled this. Will definitely be adding to my favorite recipes! Thank you!!
Nagi says
Thank you so much Brittany! I’m so glad you enjoyed it!! N x
Sabrina Russo says
I love how you added pureed mango to this curry! It looks fabulous!
Nagi says
Thanks so much Sabrina!!! 🙂
Abbe@This is How I Cook says
Mango and kaffir lime leaves>I am so all over this! Great tips, Nagi! Who would have thought? To think I never ate a mango before I was 25 and now they are my favorite fruit. But I did grow up in Illinois!
Nagi says
Ohhhhh….I love hearing that!!! Hey – I’m sure I have many similar!! I never had a PB&J until I was 32. 🙂 And my first Reece’s was when I was in my 20’s! Seriously!!!
Mila furman says
Your creativity just never seizes to amaze me. Seriously this is beyond brilliant!!! I pride myself on making a damn good curry with Kaffir lime leaves myself 🙂 Seriously the next time I make a curry I am trying this technique!
Nagi says
Off to get your recipe….you know I adore your food. PS I know this is weird, but I am strangely obsessed with your chipotle lime popcorn cauli. It’s been a lifesaver in my attempt to be more healthy!!! Guilt free snack food!
Mariana says
I am salivating over here big time, Nagi! I have always been a bit scared to play with spices in the kitchen, so I really appreciate your tips, especially the mango one!
Nagi says
Thanks Mariana!!! Oooh…the mango….honestly makes such a difference!
Claudia | The Brick Kitchen says
YES I have to make this Nagi! Love how accessible your recipe is here, detailing everything (even the curry paste brand, so perfect!) and mangos are so gorgeous at the moment around here! Great how it is unintentionally more healthy, but tastes even better that way, and it just looks so creamy!! x
Nagi says
Isn’t being in the middle of mango season THE BEST???!!! ?
Gourmet Getaways says
This looks amazing!! I love Thai curries, actually I love all curries but you just hit on the reason they’re not an everyday food for me. I love creamy coconut milk curries and I do know the calorie count!
Anyway, I have to make this now!!
Great story thanks for sharing
Julie
Gourmet Getaways
Nagi says
It’s depressing isn’t it??? Why is it that all my fave foods are so high in calories???
Maureen | Orgasmic Chef says
Oh Nagi, I won’t rest again until I make this. It sounds SO good and I’m in need of a really good meal. 🙂
Nagi says
How I wish I could drop some of this round to you….. N x
Victoria of Flavors Of the Sun says
Your photos always make me drool, Nagi, and this is no exception. There are several ingredients necessary for Thai cooking that I can’t get here in San Miguel, and this recipe makes me realize how much I miss this cuisine!
Nagi says
No Asian stores in the area???