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Fresh Green Thai Curry with Chicken and Mangoes

Bland.Is.Boring's picture
This dish gets a nice tart accent from the green mango – use more or less depending how much you like that flavor. Alternatively, only use ½ the amount of brown sugar and throw some firm sweet Alfonso or Ataulfo mangoes at the end of the cooking process (with the red peppers) if you like a sweeter flavor in your curry.
  Boneless chicken thighs 1 Kilogram
  Green mangoes 2 Small, peeled, cut into bite size chunks, seed discarded (Firm)
  Vegetable oil 2 Tablespoon
  Coconut milk 1 Can (10 oz)
  Red bell pepper 1⁄4 Medium, sliced thin
  Onion/3 shallots 1⁄2 Medium, peeled, roughly chopped
  Garlic cloves 10 Medium, peeled
  Thai red chilies/0.5 jalapeno 2 Medium
  Ginger knob/Galangal 2 Inch, sliced
  Lemongrass stalks 2 Medium (Top 1/3 Used, Outer Layers Discarded)
  Fresh coriander leaves 1 Cup (16 tbs), washed, roughly chopped (Leaves And Stems Used)
  Fresh basil leaves 30 Medium
  Kaffir lime leaves 2 Medium (Inner Stem Discarded)
  Ground turmeric 1⁄2 Teaspoon
  Ground coriander 1 Teaspoon
  Ground cumin 1 Teaspoon
  Brown sugar 2 Teaspoon
  Salt/1 tablespoon soy sauce 1⁄2 Teaspoon
  Canola oil 1 Tablespoon
  Beef shoulder/Beef loin 1⁄2 Kilogram, cut into thin strips
  Lemongrass stalk 1 Medium
  Yellow onion 1⁄2 Medium, sliced thin
  Garlic cloves 3 Medium, minced fine
  Chili sauce 1 Tablespoon (Sambal Olek - As Required To Taste)
  Fish sauce 1 1⁄2 Tablespoon
  Lime 1⁄2 Medium, juiced
  Fresh coriander 1⁄4 Cup (4 tbs)
  Thai basil leaves 15 Medium
  Green onion 1 Medium, sliced thin diagonally
  Bean sprouts 1⁄4 Cup (4 tbs)

1. Cut chicken thighs into 1” thick slices and set aside.
2. Heat the vegetable oil in a large pot or wok over medium heat.
3. Add all the ingredients for paste into a blender and blend into a thick paste.
4. Add a few teaspoons of coconut milk to the mixture to help it blend, if necessary.
5. Pour curry paste into pot and fry for at least 4 minutes (You now have a curry paste that you can cool, bottle and refrigerate for weeks).
6. Add chicken into the pot and let simmer for 4-5 minutes so that it absorbs flavor from the paste.
7. Add coconut milk, stir well and bring the curry back up to a simmer.
8. Add green mango pieces and remaining Kaffir lime leaves, cook for another 5 minutes, or until mangoes have softened and chicken is cooked through.
9. Add red bell peppers and cook for 2 final minutes.

10. Garnish with reserved basil, reserved ginger and sprouts. Serve over jasmine rice

Recipe Summary

Difficulty Level: 
Main Dish
High Protein
Have you ever thought of making Thai curries from scratch? If you haven't then you must try out this recipe of Fresh Green Thai Curry with Chicken and Mangoes. You will be amazed to see how easy it is to make a Thai curry all by yourself. And it definitely tastes better than the packaged curry paste as all the ingredients are fresh. Try it out!

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 718 Calories from Fat 283

% Daily Value*

Total Fat 33 g50.6%

Saturated Fat 13.6 g68%

Trans Fat 0 g

Cholesterol 198.4 mg66.1%

Sodium 1751.3 mg73%

Total Carbohydrates 21 g6.9%

Dietary Fiber 1.4 g5.5%

Sugars 11.8 g

Protein 85 g170%

Vitamin A 0.1% Vitamin C 6%

Calcium 3.3% Iron 35.9%

*Based on a 2000 Calorie diet

1 Comment

Rene.Bonilla's picture
Fresh Green Thai Curry With Chicken And Mangoes Recipe Video