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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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:
I want to make this but only have beef, would that work too?
Yes! If it’s a slow cooking cut, simmer slowly until tender 🙂 What cut do you have?
Hi Nagi!
Can this Thai curry be made with frozen mango chunks pureed?
Or would it be better with fresh mangoes?
thanks,Karen
Hi Karen! Frozen is just fine for this 🙂 Hope you love it! N x
Hi!
How spicy is the red paste you use? Using mango, does it make this overly sweet?
Thanks!
Hi Jax! Because it’s curry paste from a jar, it isn’t that spicy. And the mango doesn’t make it overly sweet, in fact, the mango replaces coconut milk which is why this is so much healthier than the usual red curries. And coconut milk is sweet too so the mango just replaces that sweetness!
Hi Nagi!
This one looks wonderful. Can it be made a day or two ahead and reheated? Is this likely to improve the flavour? I’m having a dinner party with a number of dishes and was hoping to make this a day ahead in order to make life easier!
Yes! It keeps so well!
Hi Nagi! It seems delicious, I want to make it for 10 people. Which amount do you think I should use?
Thanks!
Anna
I would triple this recipe! 🙂 N x
Hi Nagai,
I love this receipe and I’ve made it twice now but my only issue is the sauce doesn’t seem to thicken. The flavour is all there but I always seem to end up with way more sauce compared with the amount of chicken.
Julie
Hi Julie, I’m so pleased you enjoy this recipe! How thick is the sauce?? There is definitely lots of sauce – lots!
Delicious! It’s not too spicy for my husband (he can’t stand spicy food!).
I can’t believe that mango works so well for this dish! I made red curry at home a couple of times before, but I always failed.. either too spicy or salty. I just couldn’t get the taste right.
But with your recipe, it turned out so good!! Thank you!! I also added some cauliflower, sweet potatoes, and snow peas. And a little bit of rice vinegar.
That’s so fantastic to hear Steph! Thank you for letting me know! N xx
Hi Nagi ? this was amazing, as are all of your recipes I have tried . My friends & family are also enjoying them , thank you for making cooking so enjoyable without the disappointments ?
Thanks Kath! So glad to hear you enjoyed it – and other recipes you have tried. Thank you for your lovely message! N xx
I am cooking for a large group of Japanese students (25) on Monday. I figured they might like this without the chilis. I’ll put the chilis on the side. Serve this with a salad and biscuits.
Oooh I hope they do enjoy this Diana! 🙂
Hi Nagi,
Your plate is mouthwatering. Full of flavors I’m sure with all those great spices. I love spiced food.
I make chicken with curry and coconut milk, but I always used yellow curry (powder).
I never used red curry paste. It must be delicious. I have to try it! My husband lived many years in Hawaii and Thai Cuisine is very appreciated over there.
Plus, I can replace the chicken with shrimp or other kinds of sea food.
Have a great day!
Thank you for the compliment Malika! Red curry paste is wonderful, I do hope you get to try it one day! 🙂
Hi! I can’t get fresh kaffir lime leaves where I live, but looking online it seems that dried are available. Is fresh best, or could I use dried? Thanks! I can’t wait to try this recipe because it looks and sounds absolutely KILLER.
i actually use lime zest instead of kaffir leaves and works perfectly fyi
Hi Teri! It IS a killer!! 🙂 Fresh is best but dried will do the trick 🙂 Use the same amount. Hope you love it!
Hi Nag,
Thanks for the recipe. Could I substitute the red curry paste by curry power? I travelled to Thai on November and I brought only Thai curry power I’d love to use in this recipe.
Thanks in advance for your help,
Kind regards from Madrid – María
Hi Maria! I’m not sure it will have the same flavour power as paste 🙂 Sorry!
Hey Nagi! This recipe looks amazing. I want to try it this weekend but replace the chicken, with shrimp. Would that work out well? If so, at what point in the recipe should I add the shrimp? Thanks!
Hi! Sorry for the late response, I was away 🙂 Cook the shrimp first, then take it out. Proceed with the recipe then put it back in right at the end 🙂
No worries. Thank you!
Hi Nagi could I use ready made Campbell chicken broth? Which I could buy from supermarket or do you normally cook the chicken and take the broth?
Hi Alice! I use Campbells most of the time 🙂 So definitely yes!
CAn I use Coconut milk from a can instead of freshly squeeze from the coconut? Because coconut can be expensive…any particular brand can u recommend?
Hi there! I use coconut milk from a can 🙂 I use a brand called Ayam, but I’ve used plenty of others too and never had a problem!
Sounds great, can I use fish in this recipe instead of chicken and if so what type would you recommend?
Hi Margaret! Any firm fish will be fine. Even salmon or trout! Barramundi is a favourite of mine. 🙂
This recipe is the BOMB!
I loved it!! Thanks for this!
Touchdown! 🙂 So glad you enjoyed it Jezzica, THANK YOU for letting me know! N x PS LOVE the way your name is spelled!
Looks amazing. I’m not worried about high fat, as I don’t think it’s as big a health risk as high carb, but this looks like a winner on the taste front!
It is INSANELY good. 🙂 I promise!! N x
I could only find shredded kaffir lime leaves. How much would you suggest using? Thanks!
Hi John! 1 tsp is about the same amount! N x
This is sensational! Restaurant quality and soooo tasty. Very quick and easy. Thanks Nagi!
WOO HOO! So glad Kim, thanks for letting me know! N x