Thai Coconut Mango Chicken Curry (Easy Red Curry Recipe)

This Thai dish is full of bright, fresh flavor: creamy coconut milk, sweet ripe mango and tender chicken, all simmered with a spoonful of red curry paste. It is the kind of curry that makes you want a second bowl of rice.

Ingredients

• 500 g (1 lb) boneless chicken breast, cut into chunks
• 1 ripe mango, peeled and diced
• 400 ml (14 oz can) coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• Fresh cilantro, chopped, to serve
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced

Instructions

1. Heat the vegetable oil in a large pot over medium heat and fry the garlic until fragrant.
2. Add the red curry paste and stir for 1 minute, then add the chicken and cook until it is no longer pink on the outside.
3. Pour in the coconut milk, bring to a boil over medium heat, then lower the heat and simmer for about 15 minutes, until the chicken is cooked through.
4. Stir in the fish sauce, lime juice and sugar, then add the mango and simmer for another 5 minutes.
5. Serve over steamed jasmine rice, topped with fresh cilantro.

Tips

• Use more or less red curry paste depending on how spicy you like it.
• A fully ripe mango adds natural sweetness and the best flavor.

Nutrition Information

Calories: about 350 kcal per serving | Protein: about 25 g | Carbs: about 20 g | Fat: about 18 g