Thai Mango Chicken Curry

The secrets and techniques to a pretty huge Thai curry utilizing shop offered curry paste are: sautéing the curry paste with onion, garlic and recent chilli, and simmering the curry with kaffir lime leaves (key tip). Plus my mystery tip for a thick, additional saucy, additional tasty sauce with 1/3 tons less energy – MANGOES. Seriously. (Or if you’re after a vintage Thai Red Curry with Chicken, right the following it is.)

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 hen thigh fillets (or breast), cut into chew measurement pieces 4 - 5 tbsp Thai Red Curry Paste (Note 1) 1 can (400ml/13oz) coconut milk (full fats is higher but low fats is ok too) 3/4 cup hen broth 1 cup mango puree , preferably recent (1 enormous mango) (Note 2) 1 tbsp fish sauce 2 kaffir lime leaves TO SERVE Jasmine rice Coriander/cilantro leaves Lime wedges Fresh red chili , sliced Instructions Heat oil in a skillet over medium excessive heat. Add garlic, ginger, chilli (if using) and onion and saute till the onion is beginning to soften. Add hen and prepare dinner till white throughout but nonetheless uncooked inside. Add curry paste and saute for 2 minutes till fragrant. Add coconut milk and hen broth. Bring to simmer, stirring to dissolve the curry paste into the liquid. Then upload the mango, fish sauce and kaffir lime leaves. Turn warmth down to medium and simmer for 12 - 15 minutes, stirring occasionally, till the sauce is thickened. Adjust saltiness utilizing fish sauce. Serve over jasmine rice, garnished with coriander/cilantro, wedges of lime and slices of red chilli, if desired. Recipe Notes: 1. I use Maesri Red Curry Paste that you possibly can get from Woolworths supermarket in Australia. I also use Ayam on occasion. 2. To make mango puree, area mango in a meals processor of blender and whizz till smooth. A hand-held stick blender can be used. If you cannot discover recent mangoes, both defrost then puree frozen mango or use canned mango (pieces, drained, or pureed). Mango juice isn't proper simply due to the fact it's watered down. 3. To make this with just coconut milk, depart out the mangoes and hen broth/stock and use 1 1/2 cups additional coconut milk (just underneath 1 additional can). The nutrition news for this selection is below. 4. Nutrition per serving assuming four servings utilizing MANGO puree. Note: This curry is saucier than most Thai curry recipes you may find!

Ever since my go to to the Groves Grown Tropical Fruit farm which I babbled about within the Coconut Shrimp/Prawns with Spicy Thai Mango Sauce recipe I shared a number of weeks ago, I’ve been going a bit bit mango-mad.

I don’t desire to overwhelm you with mango recipes so I decided to choose one additional to share this summer. And really, there was no contention.

This Thai Mango Chicken Curry. There are no longer any words. Honestly, I suppose it’s the greatest “from scratch” invention to pop out of this kitchen for a while. LOOK how thick and saucy it is! With 1/3 tons less calories!!!

Everyone loves a huge curry, rather creamy coconut milk ones. But I no longer often have Thai curries midweek resulting from the calories….WOWZER! Coconut milk is heavily loaded with calories. There are 920 energy / 3,850 kilojoules in a single 400g/13oz can of coconut milk. Did you recognize that??

Sure, you might cross low-fat coconut milk. But it’s nowhere close to the same……Those who've tried it'll recognize precisely what I’m speaking about whilst I say that the curry sauce is watery rather of creamy.

So the superior discovery I made?? Switch out half the coconut milk with mango puree. That’s right, mangoes! In puree sort it’s thick and creamy, has the sweetness of coconut milk – the PERFECT coconut milk substitute. With tons lower than 1/3 of the energy of coconut milk.

And if you're concerned, NO it’s no longer too sweet! Coconut milk is candy anyway, so it very nearly replaces that. Plus, right the following are the ratios I use: 1 can (400g/13oz) coconut milk, 1 cup mango puree and 3/4 cup hen broth/stock (thins out the mango, provides additional flavour depth).

There isn't any method anybody would style this Thai Mango Chicken Curry and suppose “this is sweet”.

To be clean – I didn't invent this Thai Mango Chicken Curry in a bid to lighten up curry! I made it merely simply due to the fact I idea it may be delish – and it blew me away. And my style testers. Especially whilst I advised them it was so a lot fitter than the standard red curry!

This is the very first recipe I’m sharing which makes use of a shop offered curry paste. And it’s in reaction to a request from a chum who said that curries she makes utilizing shop offered curry paste just via no means tastes as nice as restaurant curries.

There’s no denying that a made-from-scratch curry paste makes a difference. But you recognize what? The larger thing is utilizing shop offered curry paste effectively – freshening up the flavours via sautéing it with onion, garlic, ginger and chillies.

And the remaining tip I have? KAFFIR LIME LEAVES. That is the key. They odor limey but are earthier, and whilst you plonk them into the sauce to simmer away, that's whilst the magic occurs and you’ll make a curry that rivals a cafe one.

Just like it’s the mystery to make a Restaurant Style Coconut Rice.

I have to cease here. Otherwise I’ll write a thesis.

I pretty desire you strive this Thai Mango Chicken Curry. I can’t pressure sufficient how delicious it is! Thick, creamy, EXTRA saucy with tons less calories.

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Thai Mango Chicken Curry
The secrets and techniques to creating a GREAT curry utilizing shop offered curry paste are: saute the paste with onion, garlic and chilli, simmer the sauce with kaffir lime leaves (KEY TIP!) and utilizing fish sauce for seasoning. This curry is made utilizing mango puree which is a miracle approach to make a thick saucy curry but with 1/3 tons less energy than simply utilizing coconut milk (mangoes have 1/5th of the energy of coconut milk!). Read additional in Note 2. If you do no longer have mangoes, you possibly might make this with just coconut milk which is solely as tasty but has additional energy - see Note 3.

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