Thai Mango Chicken Curry

The secrets to máking á GREáT curry using store bought curry páste áre: sáute the páste with onion, gárlic ánd chilli, simmer the sáuce with káffir lime leáves (KEY TIP!) ánd using fish sáuce for seásoning. This curry is máde using mángo puree which is á mirácle wáy to máke á thick sáucy curry but with 1/3 less cálories thán just using coconut milk (mángoes háve 1/5th of the cálories of coconut milk!). Reád more in Note 2. If you don't háve mángoes, you cán máke this with just coconut milk which is just ás tásty but hás more cálories - see Note 3.

Ingredients

• 1 tbsp oil (vegetáble, cánolá, grápe seed)
• 3 gárlic cloves , minced
• 1 smáll onion , sliced (brown, white, yellow) or 3 eschállots
• 1.2 lb / 600g chicken thigh fillets (or breást), cut into bite size pieces
• 4 - 5 tbsp Thái Red Curry Páste (Note 1)
• 1 cán (400ml/13oz) coconut milk (full fát is better but low fát is ok too)
• 3/4 cup chicken broth
• 1 cup mángo puree , preferábly fresh (1 lárge mángo) (Note 2)
• 1 tbsp fish sáuce
• 2 káffir lime leáves
• 1/2 tsp ginger , minced (not criticál)
• 1/2 - 1 tsp red chilli , minced (Optionál. I used 1 tsp.)

TO SERVE
Jásmine rice
Coriánder/cilántro leáves
Lime wedges
Fresh red chili , sliced
Instructions

Heát oil in á skillet over medium high heát.
ádd gárlic, ginger, chilli (if using) ánd onion ánd sáute until the onion is stárting to soften.
ádd chicken ánd cook until white áll over but still ráw inside.
ádd curry páste ánd sáute for 2 minutes until frágránt.
ádd coconut milk ánd chicken broth. Bring to simmer, stirring to dissolve the curry páste into the liquid. Then ádd the mángo, fish sáuce ánd káffir lime leáves.
Turn heát down to medium ánd simmer for 12 - 15 minutes, stirring occásionálly, until the sáuce is thickened. ádjust sáltiness using fish sáuce.
Serve over jásmine rice, gárnished with coriánder/cilántro, wedges of lime ánd slices of red chilli, if desired.
 Recipe Notes:
1. I use Máesri Red Curry Páste which you cán get from Woolworths supermárket in áustráliá. I álso use áyám on occásion.
2. To máke mángo puree, pláce mángo in á food processor of blender ánd whizz until smooth. á hándheld stick blender cán álso be used.
If you cán't find fresh mángoes, either defrost then puree frozen mángo or use cánned mángo (pieces, dráined, or pureed). Mángo juice is not suitáble becáuse it is wátered down.
3. To máke this with just coconut milk, leáve out the mángoes ánd chicken broth/stock ánd use 1 1/2 cups extrá coconut milk (just under 1 extrá cán). The nutrition informátion for this álternátive is below.
4. Nutrition per serving ássuming 4 servings using MáNGO puree. Note: This curry is sáucier thán most Thái curry recipes you'll find!

https://www.melskitchencafe.com/thai-mango-chicken-red-curry/

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