Thai Red Curry with Mango

Recipe Number: 18

Date Attempted: 3/27/16

photo via recipetineats
  • link:
  • 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)

Serves: 3-4
  • 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
  1. Heat oil in a skillet over medium high heat.
  2. Add garlic and onion and saute until the onion is starting to soften.
  3. Add curry paste and saute for 2 minutes until fragrant.
  4. 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
  5. Add chicken to the sauce and bring to a boil.
  6. Turn heat down to medium and simmer for 12 – 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.
  7. Serve over brown jasmine rice

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