Mango Chicken Curry

Name: Mango Chicken Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 600g chicken thighs, sliced; 2 ripe mangoes, diced; 400ml coconut milk; 3 tbsp yellow curry paste; 2 tbsp fish sauce; 1 tbsp palm sugar; 4 kaffir lime leaves; 1 stalk lemongrass, bruised; 1 handful fresh basil; 2 tbsp vegetable oil; 1 lime, juiced

A fragrant Thai-inspired curry, letting ripe mango add natural sweetness to a rich, creamy coconut sauce.

Total time

40 min

Prep

15 min

Cook

25 min

Difficulty

easy

Cuisine

Asian

gluten-free

Ingredients

600gchicken thighs, sliced

2ripe mangoes, diced

400mlcoconut milk

3 tbspyellow curry paste

2 tbspfish sauce

1 tbsppalm sugar

4kaffir lime leaves

1 stalklemongrass, bruised

1 handfulfresh basil

2 tbspvegetable oil

1lime, juiced

Instructions

Fry curry paste in coconut milk 2 minutes until fragrant.

Add chicken and cook through, about 8 minutes.

Add remaining coconut milk, lemongrass and kaffir lime leaves.

Simmer 10 minutes, add half the mango.

Season with fish sauce, palm sugar and lime juice.

Add remaining mango and basil, remove from heat.

Serve with jasmine rice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

627

Protein

50.4g

Fat

36.5g

Carbs

27.9g

Fiber

4.5g

Sodium

709mg

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