Chicken and Mango Curry

  • Prep Time: 20 mins
  • Total Time: 45 mins
  • Servings: 4-6
  • About This Recipe

    “I haven’t made this yet but it sounds amazing. It’s a Thai curry. I’m storing here on Zaar so I’ll know where to find it!”

    Ingredients

  • 1/3 cup peanut oil or 1/3 cupvegetable oil
  • 3 -4tablespoons red curry paste or 3 -4tablespoonsyellow curry paste( more if you’re brave)
  • 2clovesgarlic, crushed
  • 2 (14ounce) cans coconut milk
  • 1cup chicken broth or 1cupstock
  • 1lb boneless skinless chicken breasts or 1lbchicken thigh pieces, cut into bite-sized pieces
  • 1inchfresh ginger, cut in thick slices
  • 1largeonion, coarsely chopped
  • 1red bell pepper, seeded,and cut in strips
  • 1green bell pepper, seeded and cut in strips
  • 1largemango, peeled,pitted,cut in strips
  • 1 (14ounce) cans straw mushrooms, drained
  • 6tablespoonsfish sauce
  • 3tablespoonsbrown sugar
  • 1/4 cupchopped cilantro(optional)
  • 4 -6cupscooked white rice
  • Directions

  • In a deep frying pan or wok heat oil over medium heat until hot.
  • Add curry paste and garlic and cook, stirring, for about 30 seconds.
  • Slowly stir in coconut milk and chicken broth.
  • Reduce heat to simmer; add chicken and cook for 10 to 15 minutes.
  • Remove and discard garlic.
  • Add ginger, onion, and peppers; cook until tender, about 7 minutes.
  • Add mango, straw mushrooms, fish sauce, and sugar.
  • When heated through, serve over individual plates of hot rice.
  • Garnish with cilantro.
  • Reviews

  • “This recipe is fabulous.I made it exactly as written.Served it over Jasmine rice.Observations:I would use thigh meat rather than breast, I would remove the ginger pieces OR mince the ginger before adding.I also gave fleeting thought to omitting the straw muchrooms – that would have been a mistake.The end result was a little soupy, but I don’t think I would change anything as the flavor balance would be off.Dogs lapped up the remaining juices anyway.The curry is spicy if tasted separately.I used the 4 tbl curry paste, but once over the rice it is fine.I could even have it hotter.”

  • “Fabulous!I could drink the sauce.I used chicken legs and thighs and tripled the recipe for Happy hour event and served in chafing dish.I browned the chicken in a little oil and added the rest of ingred./Grated the ginger and used 1/2 sweetened coconut milk and 1/2 regular so left out the sugar. The mango was perfect addition. I’m learning I like everything the Mean Chef likes.”

  • “Another keeper at our house.I subbed half the coconut milk with fat-free milk and coconut extract as suggested on this site and did not even notice.Next time I’ll use all ff milk & extract to lower calorie/fat count.I don’t need to go to the thai restuarant anymore!Thanks dale!”

  • “OUTSTANDING!!If you like Thai curries this will knock your socks off!!!This is a restaurant grade recipe, for sure.I was spoiled, eating Thai curries from a wonderful Chicago restaurant – Hi Ricky. I can now make it myself, with this recipe :-)I used 1 1/2 lbs of bay scallops in lieu of chicken.No need to remove the garlic.The ginger mellows and softens after cooking, so it isn’t so bad if you happen to bite a piece (I typically hate that, along with lemon grass!)This was a superb meal and I seriously think its one of the best things I’ve ever made at home.Thanks so much for sharing this!”

  • “WOW!This is my new favorite recipe!I substituted fried tofu for the chicken and vegetable broth for the chicken broth and it turned out delicious!I will definetly make this again!”

  • “This is the nicest curry I’ve ever had, nicer than any curry in any restaurants.Absolutely gorgeous!”

  • “OMG!!!Don’t really know what else to say.After eating this dish I felt like I needed to repent.It was so good, I felt like I was sinning just eating it!!I added some julienned carrots and some pea pods.Other than those additions, I made it as instructed.Un-Flippin-Believeable !!!”

  • “While this was a really good base for a curry dish, I felt like it needed some serious tweaks. There is way too much oil and way, way too much fish sauce; you could probably cut both ingredients in half and improve the flavor dramatically. Otherwise it was quite tasty; the mangoes really rounded out the flavor a lot.”

  • “Wonderful! This is the second time I made it. It was not difficult to make. I made it with chicken the first time, but this time I replaced it with tofu and triple the recipe. It was for 30 people for a church luncheon, and everyone loved it. They came back for seconds and thirds. Also, tasted just as great with tofu. Thanks for sharing it.”

  • “Great dish! I halved the recipe for two of us and used 2 Tbsp of the curry paste – it wasjust perfectly spiced. I couldn’t find the straw mushrooms, but I would love to make thisagain with them. I left the garlic in with no problems. I also minced the ginger. As didMean Chef, I also found it to be a bit soupy, but nothing that some nice crusty bread didn’ttake care of! Thanks Dale.”

  • “This was excellent.I don’t know the ff milk/coconut extract suggestion, but wish I did to make it lower fat!Either way, this was great.I used low fat coconut milk, and 3 tbsp red curry paste.It was pretty hot!But maybe I have strong curry.We loved it.Great recipe, can’t wait to make it again.Next time we will add a few more veggies too:some snow peas and julliened carrots.Thanks for a great recipe.”

  • “Sorry, I really looked forward to making this recipe, but it was just WAY too spicy for us. Perhaps the brands of curry paste vary in “hotness”. I used about 3 Tbsp. The flavour was great, but we really couldn’t eat much before the hotness made it unpleasant. Then again, maybe it’s us. We like spicy food, but not lip-blistering hotness, and although this dish wasn’t quite in that category, it was close. I don’t want to give a rating, because so many people have obviously loved the dish, but I would like to caution others that, made as written (at least with “Thai Kitchen Red Curry Paste”), it is very hot. I think, perhaps 1 Tbsp. of curry paste would be about right, but seeing that you add the curry paste at the beginning, you can’t taste and adjust to your liking. “

  • “WOW!We really enjoyed this delicous curry.Definitely should increase the curry paste next time as we like curry a little more spicey.Probably will use 5 tablespoon red curry paste.Also used boneless chicken breasts and served over basmati rice.Thanks for posting great recipe.”

  • “Excellent recipe! Thanks for sharing it… I made it today and everyone simply loved it :D. Though I think its a good idea to add kaffer lime leaves if you like the flavour. I added it and it worked well.”

  • “This recipe is fantastic.I made a few alterations in procedure but not ingredients.>br/br/br/br/

  • “Great curry.I made half a recipe and still had leftovers.I used mango chutney, leftover rice and button mushrooms but came out wonderful.”

  • “Very good curry.I only used 4 tablespoons of fish sauce and it was perfect.The rest of the recipe I followed exactly.”

  • “This is a very good recipe but I used only one can of coconut milk, omitted the mushrooms.I thought the fish sauce was too much to next time I will omit it or only use a couple of teaspoons and I will cut the sugar down to 1 tablespoon.”

  • “Made this for some guests and got good reviews. My mango was under-ripe so it didn’t have a strong mango flavour. Otherwise it was nice, just as good the next day. When the recipe suggests using a large pot, use it! this yields a large amount. The dish is soupy but that is actually authentic in thai cuisine!”

  • “Very tasty! I too added potato but left the green pepper out. I also used two cups of chicken broth and only one can of coconut milk. If you find it too soupy, cook the chicken with the curry and garlic then remove from pan – make a roux and THEN add the broth, milk, potatoes and chicken. It comes out more like a stew that way. With the potatoes, it may be necessary to simmer a bit longer before adding the other veggies. Enjoy!”

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