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 per serving assuming 4 servings using only Coconut Milk per Note 3.
Nutrition Information:
Hi Nagi, would this recipe work in a slow cooker?
Hi Samantha, not really – you need the sauce simmering to thicken and reduce slightly 🙂 N x
I only have green curry paste in the fridge, do you think it’s a suitable substitute? Thanks!
Hi Heidi – yes definitely! N x
Hi Nagi. Can I substitute fresh mangoes with frozen? Thanks.
This recipe was so good. Whole family loved it my mom asked me where I got the recipe.
Hi Nagi,
Can I freeze this recipe?
Sounds like you nailed it Kristin!! N x
This was fabulous, have had requests to make again and again before mangoes become hideously expensive again in Melb
Yes! You must! N x
Hi just made this tonight so yummy and the whole family loved it. Will become the new favorite.
Wahoo! That’s great Debbie!
How far ahead of time can this be made, would like to make it for a crowd
Hi Penny, this one reheats beautifully, so you can make a day or so ahead and just reheat to serve – N x
This turned out very good! In fact, it tastes similar to what we would order at a Thai restaurant. I doubled the recipe and added a few things I had on hand, used 1 onion, 1 red bell pepper, 1 yellow bell pepper, 1 large carrot, a couple of handfuls of baby yellow potatoes, 3# of chicken thigh fillets, and a bag of peas (frozen and thrown in to simmer). Turned out great. I could probably throw in another handful of potatoes next time.
Sounds great Lia!!
This recipe is now a firm favourite, made it several times and add some green beans and red capsicum. I too find Maesri curry paste too hot so I use 1/3 of a can for this recipe and also the Thai Green Curry which is also a favourite.
The flavour in this recipe was delicious….only thing we found that brand of paste you suggested was quite hot. Do you have a milder recommendation? Am really enjoying many of your recipes! Thank you
Hi Sally, If you found it too hot, try Volcom or Ayam brand – these are sweeter 🙂
Amazing curry added some peanuts and spinach.
A great addition Angela!
I made this for dinner tonight. It was delicious! My husband loved it. The mango was a great added flavor. At the end I added a bag of frozen mixed vegetables (cooked in the microwave). Easy to make will definitely make again.
Perfect Tonya!
Very good! I used the low-fat coconut milk and added haricot vert and yellow bell pepper.
SOunds amazing Miriam!
I made this for the second time today. (The first time I followed the recipe exactly.) This time I added a sliced green pepper to the onion sauté. Also, I boiled some fingerling potatoes, chunked them, and added them at the end during the simmer part. Served over rice. It was fabulous, and made enough for a second dinner (husband eats a ton of it at a sitting!)
We are not in a part of the country where exotic ingredients are available, but I was able to order dried kaffir leaves on Amazon. Thanks for this wonderful recipe, Nagi!
That’s awesome to hear Cyndy, Amazon and I have become well acquainted now 😂
I made this, exactly as stated in the recipe except for the kaffir, which I cannot find in my tiny corner of SW France.
It was fabulous! I had puréed two mangoes and have one cup in the freezer, so I will be making this again. I’m thinking of adding another ingredient–either green peppers or potato chunks.
My husband the non-foodie ate three helpings. Thanks for a great recipe, Nagi!
Woah that’s so great to hear Cyndy!!
This Mango Chicken Curry was freaking amazing…even our 4 yr old fussy eater ate the whole bowl and asked for more.
The recipe has the perfect blend of flavours..and pairs perfectly with the coconut rice.
Have saved this recipe to definitely cook again as it was a bit with the whole family.
Thank you Nagi!
Woah what refined taste your 4 year old has! I’m so glad you all loved it ❤️
Great recipe Nagi! I really enjoyed using the mango as a puree. There was about 2 cups of extra sauce, so I’m thinking of freezing it to use another time with left over lamb or chicken!
Yessss! Perfect!
I made this recipe and it was awesome! I was not confident with using red curry and reduced it slightly – could not find kaffir lime leaves so I minced some lime peel. It was delicious and next time we decided we will go all the way with the paste.
Wahoo! Sounds like you nailed it Brenda
I never comment or write reviews on recipe websites but I just had to here. This dish is fantastic! Five Stars! Super delish and very easy to make. Also it was a lot of fun to go in search of kaffir lime leaves.
Thanks so much Candis!
Has anyone frozen this recipe before? Or have any thoughts on weather it would be ok to freeze?
I absolutely love it and want to have it ready to go at all times haha