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:
Evelyne CulturEatz says
Oh wow nagi that looks absolutely amazing. I love using kaffir lime leaves but they can be hard to find. And using mango puree, genius. Now I am depressed about the cal count of coconut milk thought.
Nagi says
It depresses me too 🙁 I LOVE coconut milk!!!
Mark West says
Can I come and live with you? I’m pretty worthless but just think of all the compliments I would give you for this dish alone.
Yr bud,
Mark
Nagi says
BA HA HA!!!! Let me just pop some of this in an express courier for you!! 🙂
Marisa Franca @ All Our Way says
Boy! Do I ever wish I were your recipe tester!! I can’t believe how good it looks and the flavor combination is mouthwatering. YUM!! Looking forward to making this. xxxooo Thank you for the recipe.
Nagi says
Boy would I LOVE to have you as a recipe tester!!!! N xx
Shashi @ RunninSrilankan says
Oh now you didn’t!!!! I am so drooling over here – mango purree as coconut milk in Thai Curry???!!! Oh my goodness!!! Words fail me – maybe it’s cos all the drool is working it’s way upto my brain too! This is fantastic Nagi – I cannot wait to try this!
Nagi says
It really works, extra flavour, extra saucy, extra creamy and LESS CALORIES!!!! (Totally incidental mind you!)
Barb F says
Oh wow, this looks amazing! LOVE your idea to use mango puree – you have some great ideas for creamy sauces that don’t go full fat.
Oh and hey, please DO overwhelm us with mango recipes!! Yum. 🙂
Nagi says
Thanks Barb!! You know, I think I may not be able to resist…..I really really really want to share my mango cheesecake!!?
Marlene says
Yum! This is going on my “make this week” list, Nagi! We love curries, and the mango is a great idea. I always have frozen mango chunks in the freezer (from Trader Joe’s) to use in smoothies. Does this recipe freeze well? I don’t see why it wouldn’t. I love to have a batch of curry on hand for a quick meal. I have some dried kaffir lime leaves though they are old. I will have to search out a new supply.
Nagi says
Hi Marlene! Yup this freezes great actually! I tried it out! 🙂
Marissa says
Adding mango is a genius tip, Nagi! To me, mangos have a creaminess to them so I imagine they add to the texture AND the flavor. I’m also a huge fan of Kaffir lime leaves (I think they MAKE Tom Kha Gai soup).
This recipe is an all around, must try show stopper!!
p.s. Do you have an OXO mango pitter? It may look gimmicky, but it works like a charm!
Nagi says
Umm – mango pitter? Hello. Where were you when I needed you? I just peeled 15 mangoes to freeze by HAND!!!! It took me ages!!!
Dorothy Dunton says
Hi Nagi! This is such a gorgeous dish, Gary would “hoover” this up in a hot minute! I’ll have to search locally for curry paste, but will probably have to go to Knoxville and visit an Asian market where I know I’ll buy way more than just that! 🙂
Kevin | Keviniscooking says
OK, what in the world are you doing up so early?
I also made a yellow curry paste and the dinner was OFF the Hook! Sharing Friday… 🙂
Nagi says
No curry paste at supermarkets Dorothy?? I thought they were pretty mainstream everywhere nowadays!!!!
Kevin | Keviniscooking says
Looking so luscious and creamy, just like we talked about, love this! Pureeing the fruit in the sauce is a wonderful alternate. I’m making a red curry paste this morning actually. Bravo Nagi!
Nagi says
Ba ha ha!!! Curry paste today?? What a co-incidence!!! 🙂
Kevin | Keviniscooking says
OK, what in the world are you doing up so early?
I also made a yellow curry paste and the dinner was OFF the Hook! Sharing Friday… 🙂
Claire | Sprinkles and Sprouts says
Firstly…OH MY GOODNESS…..You will never guess what I posted on the blog today!!!!!!! We are in sync!
Secondly. YES!!! Adding the mango is genius! Reduces calories, adds vitamins and I bet it tastes amazing! SO CLEVER!!!!!!
I just want to reach in and steal a spoonful!
Nagi says
NO WAY! Seriously??? Popping over to check it OUT!
Angie says
This sounds crazy good, LOVE Thai curry, I had never thought to add mango but I think its a wonderful idea and will go so nicely with the other ingredients. Thank you so much for the awesome recipe!!!
Nagi says
Thanks Angie!!! It really does match absolutely perfectly! 🙂
Phil Lim says
Can you let me know how to cook a Chinese Prawn curry.
Nagi says
Hi Phil! I’ll pop it on my recipe-requests list! 🙂