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Mango Chicken Curry
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
1
Fry curry paste in coconut milk 2 minutes until fragrant.
2
Add chicken and cook through, about 8 minutes.
3
Add remaining coconut milk, lemongrass and kaffir lime leaves.
4
Simmer 10 minutes, add half the mango.
5
Season with fish sauce, palm sugar and lime juice.
6
Add remaining mango and basil, remove from heat.
7
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
Reviews
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