Thai Style Mango Chicken Coconut Curry Recipe
Description:
Thai Style Mango Chicken Coconut Curry is an indulgent blend of sweet and spicy flavors, featuring succulent chicken pieces simmered in a rich, creamy coconut curry sauce with the tropical sweetness of ripe mangoes. This dish is the perfect balance of bold Thai flavors, offering a delightful contrast of textures and tastes that will leave your taste buds craving more.
Cuisine: Thai
Course: Main Course
Diet: Non-Vegetarian
Ingredients
| For the Yellow Thai Curry Paste | Quantity |
|---|---|
| Lemongrass (chopped) | 2 stalks |
| Galangal (or regular ginger, chopped) | 1 inch |
| Onions (diced) | 2 |
| Dry Red Chillies (soaked for 15 minutes) | 5 |
| Kaffir Lime Leaves (or Lemon Leaves) | 4 |
| Garlic | 4 cloves |
| Coriander (Dhania) Leaves | 1 tablespoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/3 teaspoon |
| Salt (to taste) | – |
| Other Ingredients | Quantity |
|---|---|
| Oil | 1 tablespoon |
| Ginger (finely chopped) | 1 inch |
| Garlic (finely chopped) | 4 cloves |
| Onions (finely chopped) | 2 |
| Water | 1/2 cup |
| Salt (to taste) | – |
| Chicken Breasts (washed, cleaned, cut into strips) | 2 pieces |
| Soy Sauce | 1 teaspoon |
| Red Bell Pepper (julienned) | 1 |
| Green Bell Pepper (julienned) | 1 |
| Dabur Homemade Coconut Milk | 1 cup |
| Red Chilli Flakes | 1 teaspoon |
| Mango (Ripe, cubed) | 2 |
| Coriander (Dhania) Leaves (finely chopped) | 4 sprigs |
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Instructions
-
Prepare the Yellow Thai Curry Paste:
- Start by gathering all the ingredients for the yellow Thai curry paste. In a food processor or mortar and pestle, combine the chopped lemongrass, galangal (or regular ginger), diced onions, soaked dry red chillies, kaffir lime leaves, garlic, coriander leaves, cumin powder, turmeric powder, and salt. Grind all the ingredients together to form a smooth paste. If the paste is too thick, add a splash of water to help it blend. Set aside.
-
Cook the Chicken:
- In a large skillet or wok, heat the oil over medium heat. Add the finely chopped ginger and garlic, and sauté until they become fragrant and golden.
- Add the finely chopped onions and sauté until they turn translucent and soft, about 3–4 minutes.
- Add the yellow curry paste to the pan and stir well. Let the paste cook for 2-3 minutes, releasing its aroma, while it blends with the onions and garlic.
- Pour in the water and bring the mixture to a gentle simmer. Season with salt to taste.
- Add the chicken breast strips to the pan, followed by the soy sauce. Stir to coat the chicken in the curry paste. Let the chicken cook for about 8-10 minutes or until it is no longer pink in the center.
-
Add Vegetables and Coconut Milk:
- Once the chicken is cooked, add the julienned red and green bell peppers to the pan and cook for 2–3 minutes until they soften but still retain their crunch.
- Stir in the Dabur Homemade Coconut Milk, and bring the curry to a simmer. Let it cook for another 5 minutes to allow the coconut milk to meld with the other ingredients.
-
Mango Magic:
- Gently fold in the ripe mango cubes into the curry. Stir carefully to incorporate, allowing the sweetness of the mango to blend with the spicy coconut curry sauce.
- Cook for an additional 2–3 minutes, just until the mango softens slightly but still holds its shape.
-
Garnish and Serve:
- Remove the pan from the heat. Sprinkle the finely chopped coriander leaves over the curry for a fresh, aromatic finish.
- Serve the Thai Style Mango Chicken Coconut Curry hot with steamed rice, or enjoy it with warm naan bread.
Tips for Success:
- For an added depth of flavor, feel free to adjust the level of heat by increasing or decreasing the number of dry red chillies or red chilli flakes according to your preference.
- If fresh kaffir lime leaves are unavailable, you can substitute them with lemon zest for a similar citrusy aroma.
- Make sure to use ripe mangoes for the best sweetness and texture in the curry. The mangoes should be soft but still firm enough to hold their shape when added to the curry.
This Thai Style Mango Chicken Coconut Curry brings together a perfect marriage of tropical sweetness from mangoes and the savory depth of coconut milk, seasoned with traditional Thai ingredients for a flavor-packed, comforting meal. Whether you’re preparing a weeknight dinner or hosting a special occasion, this dish will leave your guests impressed with its vibrant flavors and creamy texture. Enjoy the fusion of spices, herbs, and fruit in this irresistible Thai delight!
