Recipe Number: 18
Date Attempted: 3/27/16
- link: http://www.recipetineats.com/thai-red-curry-with-chicken-mango/
- Review: Low-key I love Thai red curry. It’s such a great weeknight meal and I’ve been making it once or twice a month since a friend made it for me for dinner once. I know I don’t exactly make it right — I use the low fat coconut milk and I don’t add a ton of veggies to it but every time I bring it for lunch or eat it for dinner I love it. So modifications to this recipe — I used 2 mangoes and only got 2/3 cup of mango puree. Mom, please teach me how to cut a mango. please. This curry was a bit saucier than I’d usually make and honestly uses way more ingredients than the one from Thai kitchen that I usually follow (on the back of my little jar of curry). That being said this one feels a bit more tropical and the color is different from normal. I like it a lot and you don’t need to add any sugar or anything because it’s sweet on it’s own. I like that the mango is supposed to be 1/3 of the calories of coconut milk but since it still takes a can of milk, i’m not really seeing the benefits.
Remi’s Recipe (modified from recipetineats)
- 1/2 tbsp oil (vegetable, canola, grape seed)
- 3 garlic cloves, minced
- 1 small onion, sliced ( white, yellow)
- 3 chicken breasts (boneless, skinless), cut into bite size pieces
- 4 – 5 tbsp Thai Red Curry Paste
- 1 can coconut milk (full fat is probably better but I use low fat)
- 1/2 cup chicken broth
- 2/3 cup mango puree, preferably fresh (1 large mango) (Note 2)
- 1 tbsp fish sauce
- splash of lime juice
- Heat oil in a skillet over medium high heat.
- Add garlic and onion and saute until the onion is starting to soften.
- 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 splash of lime juice
- Add chicken to the sauce and bring to a boil.
- 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 brown jasmine rice