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,
I made this on Friday and it was so easy & absolutely delicious. I did however have a lot of sauce left over so I put it in the freezer. Now I just need to add chicken.
Thank you again for a fab recipe.
Thank you so much for your wonderful feedback Anna! I’m so glad you enjoyed it! 🙂 N x
SUCH a great idea! I would have never thought to use mango puree instead of coconut milk! I bet it would taste awesome too 🙂
Thanks Sarah! It really is amazing!!! N x
Hi Nagi – Well, you did it again. Every time I make one of your recipes, I’m blown away. This was AMAZING!. So so good – and now in my permanent rotation of things I must have at least once a month. The pureed mango is genius.
? Thank you Sheri! I can’t tell you how much your message means to me, this being a from-scratch personal invention!!! I was pretty amazed too 🙂 I am a little obsessed with this!!!
By the way, you cannot overwhelm us with mango recipes. More please.
I can’t resist!!! ? Mango cheesecake is coming up soon……
This looks incredible, I can’t wait to try and make this! Love trying interesting fruit-meat combos! Out of curiousity, is the nutritional info just the curry not including rice?
Thank you Jo! Yes, the nutrition is for the curry only. Rice is about 100 calories for 1/2 cup (white rice, cooked). N x
I’m making this tonight, I can not wait!!! The old thing I can’t find anywhere are the kaffir leaves.. any suggestions??
Hi Brittany! I hate to tell you this but there is really no substitute for kaffir lime leaves….BUT in the event of emergencies, I have used 1 bay leaf, and the zest + juice of one lime. It will still lovely, it just won’t be QUITE as close to the curries you get in restaurants but it will still be really delicious!
I made it with the adjustments that you suggested and it was a hit. I doubled up on everything and my family inhaled this. Will definitely be adding to my favorite recipes! Thank you!!
Thank you so much Brittany! I’m so glad you enjoyed it!! N x
I love how you added pureed mango to this curry! It looks fabulous!
Thanks so much Sabrina!!! 🙂
Mango and kaffir lime leaves>I am so all over this! Great tips, Nagi! Who would have thought? To think I never ate a mango before I was 25 and now they are my favorite fruit. But I did grow up in Illinois!
Ohhhhh….I love hearing that!!! Hey – I’m sure I have many similar!! I never had a PB&J until I was 32. 🙂 And my first Reece’s was when I was in my 20’s! Seriously!!!
Your creativity just never seizes to amaze me. Seriously this is beyond brilliant!!! I pride myself on making a damn good curry with Kaffir lime leaves myself 🙂 Seriously the next time I make a curry I am trying this technique!
Off to get your recipe….you know I adore your food. PS I know this is weird, but I am strangely obsessed with your chipotle lime popcorn cauli. It’s been a lifesaver in my attempt to be more healthy!!! Guilt free snack food!
I am salivating over here big time, Nagi! I have always been a bit scared to play with spices in the kitchen, so I really appreciate your tips, especially the mango one!
Thanks Mariana!!! Oooh…the mango….honestly makes such a difference!
YES I have to make this Nagi! Love how accessible your recipe is here, detailing everything (even the curry paste brand, so perfect!) and mangos are so gorgeous at the moment around here! Great how it is unintentionally more healthy, but tastes even better that way, and it just looks so creamy!! x
Isn’t being in the middle of mango season THE BEST???!!! ?
This looks amazing!! I love Thai curries, actually I love all curries but you just hit on the reason they’re not an everyday food for me. I love creamy coconut milk curries and I do know the calorie count!
Anyway, I have to make this now!!
Great story thanks for sharing
Julie
Gourmet Getaways
It’s depressing isn’t it??? Why is it that all my fave foods are so high in calories???
Oh Nagi, I won’t rest again until I make this. It sounds SO good and I’m in need of a really good meal. 🙂
How I wish I could drop some of this round to you….. N x
Your photos always make me drool, Nagi, and this is no exception. There are several ingredients necessary for Thai cooking that I can’t get here in San Miguel, and this recipe makes me realize how much I miss this cuisine!
No Asian stores in the area???
Oh wow nagi that looks absolutely amazing. I love using kaffir lime leaves but they can be hard to find. And using mango puree, genius. Now I am depressed about the cal count of coconut milk thought.
It depresses me too 🙁 I LOVE coconut milk!!!
Can I come and live with you? I’m pretty worthless but just think of all the compliments I would give you for this dish alone.
Yr bud,
Mark
BA HA HA!!!! Let me just pop some of this in an express courier for you!! 🙂
Boy! Do I ever wish I were your recipe tester!! I can’t believe how good it looks and the flavor combination is mouthwatering. YUM!! Looking forward to making this. xxxooo Thank you for the recipe.
Boy would I LOVE to have you as a recipe tester!!!! N xx
Oh now you didn’t!!!! I am so drooling over here – mango purree as coconut milk in Thai Curry???!!! Oh my goodness!!! Words fail me – maybe it’s cos all the drool is working it’s way upto my brain too! This is fantastic Nagi – I cannot wait to try this!
It really works, extra flavour, extra saucy, extra creamy and LESS CALORIES!!!! (Totally incidental mind you!)
Oh wow, this looks amazing! LOVE your idea to use mango puree – you have some great ideas for creamy sauces that don’t go full fat.
Oh and hey, please DO overwhelm us with mango recipes!! Yum. 🙂
Thanks Barb!! You know, I think I may not be able to resist…..I really really really want to share my mango cheesecake!!?
Yum! This is going on my “make this week” list, Nagi! We love curries, and the mango is a great idea. I always have frozen mango chunks in the freezer (from Trader Joe’s) to use in smoothies. Does this recipe freeze well? I don’t see why it wouldn’t. I love to have a batch of curry on hand for a quick meal. I have some dried kaffir lime leaves though they are old. I will have to search out a new supply.
Hi Marlene! Yup this freezes great actually! I tried it out! 🙂
Adding mango is a genius tip, Nagi! To me, mangos have a creaminess to them so I imagine they add to the texture AND the flavor. I’m also a huge fan of Kaffir lime leaves (I think they MAKE Tom Kha Gai soup).
This recipe is an all around, must try show stopper!!
p.s. Do you have an OXO mango pitter? It may look gimmicky, but it works like a charm!
Umm – mango pitter? Hello. Where were you when I needed you? I just peeled 15 mangoes to freeze by HAND!!!! It took me ages!!!