The secrets to a really great Thai curry using store bought curry paste are: sautéing the curry paste with onion, garlic and fresh chilli, and simmering the curry with kaffir lime leaves (key tip). Plus my secret tip for a thick, extra saucy, extra tasty sauce with 1/3 less calories – MANGOES. Seriously. (Or if you’re after a classic Thai Red Curry with Chicken, here it is.)
Since the time my visit to the Groves Grown Tropical Fruit ranch which I jabbered about in the Coconut Shrimp/Prawns with Spicy Thai Mango Sauce formula I half a month prior, I’ve been going a little mango-mad.Mango sorbet. Mango cheesecake. Mango marinade (truly SO GOOD!). Mango salsas
I would prefer not to overpower you with mango plans so I chose to pick one more to share this mid year. Also, truly, there was no contention.This Thai Mango Chicken Curry. There are no words. Truly, I believe it’s the awesome “scratch” development to emerge from this kitchen for some time. LOOK how thick and sassy it is! With 1/3 less calories!!!Everyone loves an incredible curry, particularly smooth coconut milk ones. In any case, I seldom have Thai curries midweek as a result of the calories… .WOWZER! Coconut milk is truly stacked with calories. There are 920 calories/3,850 kilojoules in one 400g/13oz container of coconut milk. Did you know that??Sure, you could go low-fat coconut milk. Yet, it’s not even close to something very similar… … Those who have attempted it will know precisely the thing I’m discussing when I say that the curry sauce is watery rather than velvety.
So the wonderful disclosure I made?? Change out a large portion of the coconut milk with mango puree. Truth be told, mangoes! In puree structure it’s thick and smooth, has the pleasantness of coconut milk – the PERFECT coconut milk substitute. With under 1/3 of the calories of coconut milk.And on the off chance that you are concerned, NO it’s not very sweet! Coconut milk is sweet at any rate, so it essentially replaces that. Besides, here are the proportions I use: 1 can (400g/13oz) coconut milk, 1 cup mango puree and 3/4 cup chicken stock/stock (disperses the mango, adds additional flavor profundity).
The secrets to making a GREAT curry using store bought curry paste are: saute the paste with onion, garlic and chilli,
- 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
- Steamed jasmine rice
- Coriander/cilantro leaves
- Lime wedges
- Fresh red chili , sliced.
- Heat oil in a skillet over medium high heat.
- Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.
- Add chicken and cook until white all over but still raw inside.
- Add curry paste and saute for 2 minutes until fragrant.
- Add coconut milk and chicken broth. Bring to simmer, stirring to dissolve the curry paste into the liquid. Then add the mango, fish sauce and kaffir lime leaves.
- Turn heat down to medium and simmer for 12 – 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.
- Serve over jasmine rice, garnished with coriander/cilantro, wedges of lime and slices of red chilli, if desired.
- I use Maesri Red Curry Paste which you can get from Woolworths supermarket in Australia. I also use Ayam on occasion.
- To make mango puree, place mango in a food processor of blender and whizz until smooth. A handheld stick blender can also be used.
If you can’t find fresh mangoes, either defrost then puree frozen mango or use canned mango (pieces, drained, or pureed). Mango juice is not suitable because it is watered down.
- To make this with just coconut milk, leave out the mangoes and chicken broth/stock and use 1 1/2 cups extra coconut milk (just under 1 extra can). The nutrition information for this alternative is below.
- Nutrition per serving assuming 4 servings using MANGO puree. Note: This curry is saucier than most Thai curry recipes you’ll find!