Which brought me to this Thai mango chicken curry recipe I found on the food blog Recipe Tin Eats. I've been cooking it on repeat lately.
It comes together in 30 minutes in one pot, making it a great weeknight meal with minimal clean-up. And while the recipe calls for chicken, you can customize it and make it with whatever protein or veggies are in your fridge.
The base of the recipe is the curry sauce. To make it you'll need red curry paste, coconut milk, mango, chicken broth, and fish sauce. You'll also want to grab some garlic, ginger, onion, and lime for flavor and aromatics.
Other than those ingredients, add whatever you want! Add your favorite protein (shrimp, chicken tofu, etc...) and your favorite veggies or literally whatever is in your produce drawer.
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Start by heating up some neutral oil (like vegetable or canola) in a skillet. Add ginger, Thai chili, and onion or shallot, and sauté until tender.
Then, add your protein. I used both chicken and shrimp, so at this point I added just the chicken and allowed it to cook until opaque.
Don't worry about cooking it completely through because it will continue to simmer in the sauce. Next, add four or five tbsp red curry paste and continue to sauté the chicken for a few more minutes.
Now it's time to make the curry sauce. Add the coconut milk and chicken broth and stir.
You could use low-fat coconut milk, but the full-fat version makes this dish super creamy (and dairy-free!).
Time for the mango. If you can swing it, I would highly recommend starting with fresh fruit. It makes the final curry so good.
The recipe recommends using kaffir lime leaves, which can be difficult to find — and you definitely don't need them, IMO. You can use a squeeze of lime instead.
It also calls for fish sauce but you can substitute soy sauce if needed. Once all the ingredients have been added, simmer the curry sauce for about 15 minutes. I also added uncooked shrimp and a mix of broccoli and cauliflower so everything could simmer in the curry sauce and cook.
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And you're done! Serve the curry over rice (I used microwaveable coconut basmati rice) with some fresh herbs on top, and a squeeze of lime juice.
The base of the dish is already dairy-free, but you can easily make it vegan by omitting the fish sauce. Then swap the chicken for tofu or just lots of veggies.
It's easy, customizable, comforting, and SO delicious. Oh, and it makes for really great leftovers. Enjoy!
Full recipe: Thai Mango Coconut Curry from Recipe Tin Eats
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