Thai Style Mango Chicken Coconut Curry Recipe
Introduction:
Transport yourself to the vibrant streets of Thailand with this Thai Style Mango Chicken Coconut Curry recipe. This flavorful dish combines the sweetness of ripe mangoes, the richness of coconut milk, and a hint of spice, making it a perfect blend of fresh, fragrant ingredients. Served with Thai Jasmine sticky rice and a cool glass of Thai Iced Tea, this dish is a feast for both the eyes and the palate. Whether you’re a seasoned cook or a beginner, this recipe will delight you with its simplicity and exotic taste.
Cuisine: Thai
Course: Main Course
Diet: Non-Vegetarian
Servings: 6
Total Time: 45 minutes (Prep: 20 minutes | Cook: 25 minutes)
Ingredients
| Ingredient | Quantity |
|---|---|
| Lemongrass (chopped) | 2 stalks |
| Galangal or regular ginger | 1 inch |
| Onions (diced) | 2 |
| Dry red chilies (soaked in water for 15 minutes) | 5 |
| Kaffir lime leaves (or lemon leaves) | 4 |
| Garlic | 4 cloves |
| Coriander leaves (for curry paste) | 1 tablespoon |
| Cumin powder | 1 teaspoon |
| Turmeric powder | 1/3 teaspoon |
| Salt | to taste |
| Sunflower oil | 1 tablespoon |
| Fresh ginger (finely chopped) | 1 inch |
| Fresh garlic (finely chopped) | 4 cloves |
| Onions (finely chopped) | 2 |
| Water | 1/2 cup |
| Chicken breasts (washed and sliced) | 2 |
| Soy sauce | 1 teaspoon |
| Red bell pepper (cut into juliennes) | 1 |
| Green bell pepper (cut into juliennes) | 1 |
| Dabur Homemade Coconut Milk | 1 cup |
| Red chili flakes | 1 teaspoon |
| Ripe mangoes (cut into cubes) | 2 |
| Fresh coriander leaves (finely chopped) | 4 sprigs |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 325 kcal |
| Protein | 27g |
| Carbohydrates | 22g |
| Fat | 17g |
| Fiber | 3g |
| Sodium | 450mg |
Instructions
Step 1: Prepare the Yellow Thai Curry Paste
- Begin by preparing the Yellow Thai Curry Paste. In a blender or mixer, combine the chopped lemongrass, galangal (or ginger), diced onions, soaked dry red chilies, kaffir lime leaves, garlic, coriander leaves, cumin powder, turmeric powder, and salt.
- Add 1/4 cup of water and blend everything into a smooth, fine paste. Transfer the curry paste into a bowl and set it aside for later.
Step 2: Cook the Chicken
- Heat a large pan over medium heat and add 1 tablespoon of sunflower oil.
- Once the oil is hot, add the finely chopped ginger and garlic. Sauté for about 40 seconds or until the garlic turns golden brown.
- Add the chopped onions to the pan and cook for another 2 minutes, until the onions become soft and start to turn brown.
- Add the yellow Thai curry paste to the pan and sauté for 1 minute, allowing the flavors to meld together.
Step 3: Add Chicken and Vegetables
- Pour in 1/2 cup of water and stir in the chicken strips. Season with salt and cover the pan to cook the chicken. Let it simmer for about 5-7 minutes, until the chicken is almost cooked through.
- After the chicken is nearly cooked, open the lid and add the soy sauce, julienned red and green bell peppers. Stir everything well to combine and let it cook for another minute or two.
Step 4: Add Coconut Milk and Mangoes
- Reduce the heat to low and pour in the coconut milk, followed by the red chili flakes. Stir to combine.
- Add the cubed mangoes and mix gently. Let the curry come to a simmer for just a minute.
- Sprinkle in the fresh coriander leaves and cook for another 30 seconds to ensure the flavors are well incorporated.
Step 5: Final Touches and Serve
- Once the Thai Style Mango Chicken Coconut Curry has come to a boil and the ingredients are thoroughly heated through, turn off the heat.
- Transfer the curry to a serving bowl. Serve hot with a side of Thai Jasmine Sticky Rice and a refreshing glass of Thai Iced Tea for the ultimate Thai meal experience.
Serving Suggestions
- Pairing with Rice: Serve this aromatic curry alongside Thai Jasmine Sticky Rice to soak up the delicious sauce. The fragrant, fluffy rice complements the rich and creamy coconut curry perfectly.
- Drink Pairing: Thai Iced Tea, with its sweet and milky flavor, is an ideal beverage to balance out the spiciness of the curry.
- Dessert: For a perfect end to this Thai meal, serve Khao Neeo Mamuang – Thai Sweet Sticky Rice with Mango – for a delightful sweet contrast.
Cooking Tips
- Mango Choice: Choose ripe, sweet mangoes for the best flavor. They add a natural sweetness that balances the curry’s spice.
- Curry Paste: You can make the curry paste ahead of time and store it in the refrigerator for up to 2 days. This allows the flavors to deepen and meld.
- Adjust the Spice Level: If you prefer a milder curry, reduce the number of dry red chilies and red chili flakes. On the other hand, for more heat, feel free to add extra chili flakes or even fresh chilies.
Conclusion:
This Thai Style Mango Chicken Coconut Curry is a perfect blend of tropical sweetness, creamy coconut, and aromatic Thai spices. Whether you’re cooking for a weeknight dinner or a special occasion, this dish will undoubtedly impress your family and friends with its fresh, bold flavors. The delightful combination of mango and coconut will transport you to the heart of Thailand, offering a delicious and exotic taste that’s sure to become a family favorite.
Enjoy this Thai Style Mango Chicken Coconut Curry recipe with your loved ones, and don’t forget to try it with the suggested sides and dessert for the complete Thai dining experience!
