Mango Thai Red Curry with Chicken Recipe



The secrets to making a GREAT curry using store bought curry paste are: saute the paste with onion, garlic and chilli, simmer the sauce with kaffir lime leaves (KEY TIP!) and using fish sauce for seasoning. This curry is made using mango puree which is a miracle way to make a thick saucy curry but with ⅓ less calories than just using coconut milk (mangoes have ⅕th of the calories of coconut milk!).

INGREDIENTS

1 tbsp oil (vegetable, canola, grape seed)
3 garlic cloves, minced
½ tsp ginger, minced (not critical)
½ - 1 tsp red chilli, minced (Optional. I used 1 tsp.)
1 small onion, sliced (brown, white, yellow) or 3 eschallots
1.2lb / 600g chicken thigh fillets (or breast), cut into bite size pieces
4 - 5 tbsp Thai Red Curry Paste
1 can (400ml/13oz) coconut milk (full fat is better but low fat is ok too)
¾ cup chicken broth
1 cup mango puree, preferably fresh (1 large mango) (Note 2)
1 tbsp fish sauce
2 kaffir lime leaves

To Serve
Jasmine rice
Coriander/cilantro leaves
Lime wedges
Fresh red chili, sliced

NOTES

  1. To make mango puree, place mango in a food processor of blender and whizz until smooth. A handheld stick blender can also be used.



INSTRUCTIONS

Get full recipe >> Mango Thai Red Curry with Chicken @ recipetineats.com

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