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Shared By Grace Warren Atwood

Thai Mango Chicken Curry

Ingredients

  • 1 tbsp oil (vegetable, canola, grape seed)
  • 3 garlic cloves , minced
  • 1/2 tsp ginger , minced (not critical)
  • 1/2 - 1 tsp red chilli , minced (Optional. I used 1 tsp.)
  • 1 small onion , sliced (brown, white, yellow) or 3 eschallots
  • 1.2 lb / 600g chicken thigh fillets (or breast), cut into bite size pieces
  • 4 - 5 tbsp Thai Red Curry Paste (Note 1)
  • 1 can (400ml/13oz) coconut milk (full fat is better but low fat is ok too)
  • 3/4 cup chicken broth
  • 1 cup mango puree , preferably fresh (1 large mango) (Note 2)
  • 1 tbsp fish sauce
  • 2 kaffir lime leaves
  • TO SERVE
  • Jasmine rice
  • Coriander/cilantro leaves
  • Lime wedges
  • Fresh red chili , sliced

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