From RecipeTin Eats
Thai Mango Chicken Curry
- Time
- 35 min
- Makes
- 3
- Ingredients
- 16
12 things you may not have.
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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
- Steamed jasmine rice
- Coriander/cilantro leaves
- Lime wedges
- Fresh red chili (, sliced)
Nutrition · per serving
383 g per serving
- Calories
- 449 kcal
- Fat
- 18.9 g
- Fiber
- 1.4 g
- Sugar
- 8.6 g
- Sodium
- 1104 mg
- Protein
- 49.7 g
- Cholesterol
- 129 mg
- Carbohydrate
- 15.5 g
- Saturated fat
- 6.7 g
As published by RecipeTin Eats.
The method
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