Introduction

Thai Red Curry with Chicken and Mango is a delightful dish that perfectly balances sweet and savory flavors. This vibrant curry is not only easy to prepare but also brings a tropical twist to traditional Thai cuisine. The combination of tender chicken and juicy mango creates a delightful experience for your taste buds, making it a perfect meal for any occasion.

Detailed Ingredients with measures

Chicken breast: 500 grams, diced
Thai red curry paste: 2 tablespoons
Coconut milk: 400 ml
Mango: 1 large, diced
Vegetable oil: 2 tablespoons
Onion: 1 medium, sliced
Garlic: 3 cloves, minced
Ginger: 1 tablespoon, grated
Fish sauce: 2 tablespoons
Brown sugar: 1 tablespoon
Basil leaves: ¼ cup, fresh

Prep Time

15 minutes

Cook Time, Total Time, Yield

Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 4 people

Detailed Directions and Instructions

Prepare the Chicken

Cut the chicken into bite-sized pieces. Season with salt and pepper, ensuring even coverage.

Sauté Aromatics

In a large skillet or wok, heat oil over medium-high heat. Add minced garlic and ginger, cooking for about 30 seconds until fragrant.

Add Chicken

Increase the heat and add the chicken pieces to the pan. Stir-fry until the chicken is browned and cooked through, approximately 5-7 minutes.

Incorporate Curry Paste

Add the red curry paste to the chicken, stirring well to coat the chicken evenly and cook for another 1-2 minutes.

Add Coconut Milk

Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.

Add Mango and Veggies

Include the diced mango and any vegetables of choice (like bell peppers or snap peas) into the curry. Stir to combine and cook for an additional 5 minutes until heated through.

Season the Curry

Taste the curry and adjust the seasoning as needed. You can add fish sauce, sugar, or lime juice to balance flavors.

Serve the Curry

Remove the pan from the heat. Serve the curry over jasmine rice, garnishing with fresh basil or cilantro.

Notes

Choosing Mango

Select ripe mango that is slightly soft to the touch but not mushy for the best flavor.

Adjusting Spiciness

For a spicier dish, add more red curry paste or include sliced fresh chilies.

Vegetarian Option

Substitute chicken with tofu or jackfruit and replace fish sauce with soy sauce for a vegetarian version.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Cook Techniques

Using Coconut Milk

Coconut milk is essential for creating a rich and creamy base in Thai red curry. It adds a subtle sweetness and balances the spices in the dish.

Preparing the Chicken

For even cooking, cut the chicken into uniform bite-sized pieces. This ensures that each piece absorbs the flavors of the curry and cooks at the same rate.

Sautéing the Curry Paste

Sauté the red curry paste in a bit of oil before adding other ingredients. This releases the essential oils and enhances the flavor profile of the curry.

Add Fresh Ingredients

Incorporate fresh ingredients like mango towards the end of cooking. This helps retain their texture and vibrant flavor, balancing the dish’s richness.

Simmering for Depth

Allow the curry to simmer gently after all ingredients are combined. This helps meld the flavors together, creating a harmonious dish.

Serving Suggestions

Serve the Thai red curry with steamed jasmine rice to absorb the sauce. Garnish with fresh herbs like Thai basil for added aroma and flavor.

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with tofu, shrimp, or beef, adjusting the cooking times accordingly.

Is the spice level adjustable?

Absolutely! You can modify the amount of red curry paste to suit your preferred spice level.

Can I make this dish vegan?

Yes, use tofu or vegetables instead of chicken and replace coconut milk with a plant-based alternative if desired.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

What can I serve with Thai red curry?

Jasmine rice is a traditional accompaniment, but you can also serve it with rice noodles or crusty bread to soak up the sauce.

Conclusion

This Thai Red Curry with Chicken and Mango is a delightful dish that beautifully balances the warmth of the curry with the sweetness of mango. The combination of flavors and textures offers a refreshing yet satisfying meal. Whether you are serving this dish for a special occasion or a simple weeknight dinner, it is sure to impress and delight your taste buds.

More recipes suggestions and combination

Thai Green Curry with Shrimp

Try substituting chicken with shrimp for a lighter, seafood-based variation of the Thai curry. The flavors from the green curry paste complement shrimp wonderfully.

Vegetarian Thai Red Curry

Replace chicken with a mix of your favorite vegetables such as bell peppers, zucchini, and eggplant to make a hearty vegetarian version that is just as satisfying.

Thai Red Curry with Tofu

For a plant-based option, use tofu instead of chicken. The tofu absorbs the flavors of the curry beautifully and offers a great source of protein.

Thai Pineapple Curry

Enhance your Thai red curry by adding pineapple chunks. The sweetness of the pineapple pairs excellently with the spiciness of the curry.

Thai Coconut Curry Soup

Transform the ingredients into a soup by increasing the coconut milk and adding vegetable or chicken broth. This makes a comforting and warming dish perfect for cool evenings.

Thai Red Curry Fried Rice

Use leftover Thai red curry to stir-fry with rice for a delicious and quick meal. This adds a new twist to your traditional fried rice while keeping the flavors intact.