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:
Thank you Nagi for all your delicious recipes!!! Love your website! <3
You’re so welcome Mari! 🙂 N xx
Utterly delicious. I got back home from my trip to Thailand in November and have been craving some authentic Thai curries ever sine but to no avail. Then I made this curry out and was completely blown away. The sauce was so utterly delicious, I had to spoon up the rest and eat it straight. Seriously, this dish rivals some of the best I had in Thailand. Brilliant as per usual, Nagi!
You made me a hero, again, Nagi– I made this again last night for my family and it was AMAZING- managed to make it even quicker buy buying chunks of mango for the puree …Adjusted the hotness meter by only using 3 Tablespoons of Thai Chilli paste … Thank you again, the combination of mango, Thai paste, and lime is truly BRILLIANT … You ARE A GENIUS!!
I have had this recipe for almost a year but I couldn’t find the kaffir lime leaves until recently. I made it tonight and it’s heaven in my mouth! So delicious! I’m a huge fan of curries, and this one just shot to the top of my list of favorites. Thanks Nagi for a delicious yet simple recipe!
So pleased to hear that Teri! Thanks for letting me know 🙂 N x
I am unable to find kaffir lime leaves where I live. Can I just leave them out?
Sorry, meant to hit 5 stars, but only 3 have printed!!
None came out! 🙂 Totally fine! N x
Brilliant recipe. I froze a glut of mangoes we had over summer just to make this recipe again!
Just a question – would this dish freeze well? Thank you
hi Ruth! I haven’t frozen it but am sure it will freeze great as curries do! Even with coconut 🙂 You’ll probably need to mix well once reheated. So glad you enjoyed this! N x
I’m so glad you enjoyed this Ruth! And yes, this will freeze well I think – stir well once reheated! N x
Any ideas on what to do with my leftover keffir leaves, I’ve got a whole bag! Don’t want to waste them!
Freeze them!
OMG finely slice and add into rice when cooking, into stir fries, anything Asian!
I have just made this curry for the second time, it really is amazing. I love the delicate flavour of the mango and coconut, spicy chilli and hint of lime. Perfect!!!
Thanks again Nagi X
I LOVE HEARING THAT!! *Sorry for shouting* 😂
Fantastic! I didn’t have any Thai chilis, so I used red pepper flakes and light coconut milk. Excellent!
Thank you for this recipe!
That’s so great to hear Jackie! Thanks! N x ❤️
Another question. Can I add vegetables and what kind.
Sure thing! Try adding cubes of pumpkin and green beans right at the end! And stirring through spinach would be terrific! N x
Hi Nagi. Can I sub the red curry paste for panang curry paste. I bought the wrong one.
Sure thing Yolanda, I bet that will be delish! N x
Hi Nagi,
Thank you so much for sharing your delicious recipes.
I have made the Thai Red Curry with Chicken and Mango it is lovely 🙂
Can I use Oyster Sauce as a substitute for Fish Sauce?
Kind Regards
Hi Gale! So glad you loved it! I’m afraid Oyster Sauce isn’t the best sub, can you use soy sauce instead?? 🙂 N x
Hi Nagi,
I’m going to use your recently featured Thai Red Curry Paste recipe in this dish, will I need to alter the recipe in any way by doing so?
Hi Ian! I must confess that I haven’t made this with fresh curry paste yet. If using homemade paste, you can skip the garlic, ginger and chilli and also the onion sauteed at the start, and then I would saute an entire batch of the homemade paste in 3 tbsp of oil until it “dries out” (see the video in the Thai Red Curry post:) ). Then add chicken broth and simmer to reduce by half, then add coconut milk, fish sauce, kaffir lime leaves, mango and chicken. Then simmer for 15 minutes or so until chicken is tender and sauce is thickened. That’s kind of a mash up of this recipe and the classic Thai Red Curry recipe. Hope that helps! N x
Thanks, Nagi,
Appreciate your quick response and detailed recipe variation.
Regards,
Ian
Yum! Loved by all. Used leftover frozen mango.
That’s terrific to hear Missy!! So pleased you enjoyed this – N x
This was delish. I used frozen mango chunks puréed with water and green curry a that was leftover. Not overly sweet and I even added some brown sugar! Bought the wrong kind of lime trees so I have kefir leaves all year round! Thx nagi!
I love hearing that Judy!! Thanks for letting me know you enjoyed it! N x
Yet another amazing recipe from Nagi! Easily the best red chicken curry I’ve ever had. And so easy to make. I did add extra red chilli and used the whole jar of curry paste, just because I like really spicy thai food. Was amazing! Recommending your recipes to family and friends!!
Can I substitue kaffir lime leaves with lemongrass?
It will taste a bit different but still be delicious, it’s a great flavour sub!
Hi Nagi Could I replace the chicken with fish?
Have cooked this several times with the chicken & is so delicious !!
Thanks Jenny
Definitely! Just pop it in right at the end, fish doesn’t take long to cook 🙂 N x
Could I use beef instead of chicken? Any adjustments?
Hi Sonja! What cut of beef do you have? 🙂