Thai Style Mango Chicken Coconut Curry Recipe
This creamy Thai Style Mango Chicken Coconut Curry Recipe is a burst of flavours in your mouth which has sweet mangoes, juicy pieces of chicken and a dash of heat from the chillies. Served best with some jasmine rice.
Thai Style Mango Chicken Coconut Curry Recipe is a delicious sweet and spicy, creamy coconut curry with succulent pieces of chicken and juicy ripe mangoes.
The earthy flavours of the lemon grass and kaffir lime leaves present in the yellow thai curry paste make the base of this lip smacking curry. The addition of the bell peppers add a lovely crunch to the curry.
Serve Thai Style Mango Chicken Coconut Curry Recipe along with Thai Jasmine Sticky Rice Recipe along with a drink of Thai Ice Tea Recipe, followed by a dessert of Khao Neeo Mamuang - Thai Sweet Sticky Rice With Mango.
Try our other Thai recipes:
20 M
25 M
45 M
6 Servings
Ingredients
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For the Yellow Thai Curry Paste
- 2 Stalks Lemongrass , chopped
- 1 inch Galangal , (Indonesian ginger) or regular ginger, chopped
- 2 Onions , diced
- 5 Dry red chillies , soaked in water for 15 minutes
- 4 Kaffir lime leaves , or Lemon Leaves
- 4 cloves Garlic
- 1 tablespoon Coriander (Dhania) Leaves
- 1 teaspoon Cumin powder (Jeera)
- 1/3 teaspoon Turmeric powder (Haldi)
- Salt , to taste Other ingredients
- 1 tablespoon Cooking oil
- 1 inch Ginger , finely chopped
- 4 cloves Garlic , finely chopped
- 2 Onions , finely chopped
- 1/2 cup Water
- Salt , to taste
- 2 Chicken breasts , washed, cleaned and cut into 1 inch strips
- 1 teaspoon Soy sauce
- 1 Red Bell pepper (Capsicum) , cut into juliennes
- 1 Green Bell Pepper (Capsicum) , cut into jullienes
- 1 cup Dabur Homemade Coconut Milk
- 1 teaspoon Red Chilli flakes
- 2 Mango (Ripe) , cut into cubes
- 4 sprig Coriander (Dhania) Leaves , finely chopped
How to make Thai Style Mango Chicken Coconut Curry Recipe
To begin making the Thai Style Mango Chicken Coconut Curry Recipe, keep all the ingredients ready and we will first make the Yellow Thai Curry Paste.
In a mixer-jar combine, the lemongrass, galangal or ginger, onions, dry red chillies, kaffir lime leaves, garlic, coriander leaves, cumin seeds, turmeric powder and salt. Grind to a fine paste along with 1/4 cup of water.
Transfer the Yellow Thai Curry Paste to a bowl and set aside.
Getting ahead to make the Thai Style Mango Chicken Coconut Curry Recipe
Heat a pan on medium heat, add oil, once the oil is hot add in the ginger, garlic and saute for about 40 seconds, or until the garlic turns into a light brown colour.
To this add onions and continue to cook for another 2 minutes, until the onions start turning brown.
At this stage add in the freshly ground thai yellow curry paste, continue to cook for about a minute, to this add 1/2 cup of water, salt and the chicken strips.
Cover and cook the chicken until almost done. This will take about 5-7 minutes.
Open the lid, now add the soy sauce, red bell peppers, and the green bell peppers and give it a good mix.
Finally reduce the flame add in the coconut milk, red chilli flakes and the mango cubes.
Add in the coriander leaves and once the Thai Style Mango Chicken Coconut Curry comes to a single boil, turn off the flame.
Transfer the Thai Style Mango Chicken Coconut Curry to as serving bowl and serve hot.
Serve Thai Style Mango Chicken Coconut Curry Recipe along with Thai Jasmine Sticky Rice Recipe along with a drink of Thai Ice Tea Recipe, followed by a dessert of Khao Neeo Mamuang - Thai Sweet Sticky Rice With Mango.
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