Thai Mango Chicken Curry

Method7 steps · about 35 min

1. 1

   Step 1: Before heating the pan, mince the garlic, ginger and optional aromatic chilli, slice the onion and have the raw chicken cut into bite-size pieces. Have exactly 1 cup smooth mango puree ready; if making it from fresh or thawed mango flesh, blend until smooth and measure the puree. Do not use diluted mango juice. Then heat the 1 tbsp canola oil in a skillet over medium-high heat, keeping the measured puree separate.

   Uses 1 cup smooth mango puree; use fruit puree, not diluted mango juice · 1 tbsp canola oil

   
2. 2

   Step 2: Add the prepared garlic (3), ginger (½ tsp), optional aromatic chilli and onion (1) and sauté until the onion starts to soften.

   Uses All the hot oil, excluding the separate mango puree · 3 garlic cloves, minced · ½ tsp minced fresh ginger · Optional aromatic red chilli from the ½–1 tsp supply · 1 small onion, sliced

3. 3

   Step 3: Add all 600 g raw chicken pieces and cook until white on the outside. The centres are still raw at this stage and will cook during the curry simmer.

   Uses All aromatics and pan oil · 600 g raw boneless skinless chicken thigh, cut into bite-size pieces

4. 4

   Step 4: Add 4–5 tbsp Thai red curry paste according to its strength and your taste. Sauté for 2 minutes until fragrant.

   Fry red curry paste · 2 minUses All partly cooked chicken and aromatics · Thai red curry paste from the 4–5 tbsp supply

5. 5

   Step 5: Add all 400 ml coconut milk and ¾ cup chicken broth. Bring to a simmer, stirring to dissolve the curry paste. Add all the measured 1 cup mango puree, the 1 tbsp curry fish sauce and both lime leaves.

   Uses All chicken and curry-paste mixture · 400 ml coconut milk, from one labelled can · ¾ cup chicken broth · All the separate 1 cup puree · 1 tbsp fish sauce for curry · 2 whole makrut lime leaves

6. 6

   Step 6: Reduce the heat to medium and simmer for 12–15 minutes, checking from 12 minutes and stirring occasionally, until the sauce thickens and the chicken is fully cooked to at least 74°C / 165°F throughout. Taste and adjust saltiness with the separate additional fish sauce only if needed; its extra amount is unspecified.

   Simmer mango chicken curry · 12 minUses All the curry · Additional fish sauce for final saltiness adjustment, as needed

   
7. 7

   Step 7: Remove the whole lime leaves before eating. Divide the curry into four portions, or three larger portions, and serve with ready-steamed jasmine rice heated until thoroughly hot. Add cilantro, lime wedges and sliced red chilli if desired.

   Uses All the finished curry · Ready-steamed jasmine rice to serve, as desired · Fresh cilantro leaves for optional garnish, as desired · Lime wedges to serve, as desired · Sliced fresh red chilli for optional garnish, as desired