Introduction

Indulge in the flavors of Thailand with this delicious Thai Red Curry with Chicken and Mango. This dish combines the creamy richness of coconut milk with the sweet and tangy notes of ripe mango, creating a harmonious balance of flavors that is both refreshing and satisfying. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress your family and friends.

Detailed Ingredients with measures

Chicken breast – 500g, cubed
Coconut milk – 400ml
Thai red curry paste – 2 tablespoons
Mango – 1 large, diced
Vegetable oil – 1 tablespoon
Onion – 1 medium, sliced
Garlic – 2 cloves, minced
Ginger – 1 tablespoon, minced
Red bell pepper – 1, sliced
Green beans – 150g, trimmed
Fish sauce – 1 tablespoon
Brown sugar – 1 tablespoon
Lime juice – 1 tablespoon
Fresh basil – a handful, for garnish

Prep Time

20 minutes

Cook Time, Total Time, Yield

Cook Time: 25 minutes
Total Time: 45 minutes
Yield: Serves 4

This Thai Red Curry with Chicken and Mango is sure to be a hit at your table. The vibrant colors and aromatic spices make it visually appealing, while the combination of chicken and mango creates a delightful contrast in taste. Enjoy this dish with steamed rice or noodles for a complete meal.

Detailed Directions and Instructions

Prepare the Chicken

Cut the chicken thighs into bite-sized pieces. In a bowl, add a pinch of salt and a teaspoon of cornstarch to the chicken, mixing well to coat evenly.

Cook the Chicken

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5 minutes. Remove the chicken from the skillet and set it aside.

Make the Curry Base

In the same skillet, add an additional tablespoon of oil, followed by chopped onions. Sauté until the onions are translucent. Then, stir in minced garlic and grated ginger, cooking for an additional minute.

Add the Curry Paste

Spoon in the Thai red curry paste and fry for a couple of minutes until it becomes fragrant, stirring constantly to prevent sticking.

Add the Coconut Milk

Pour in the coconut milk while stirring to combine it with the curry paste. Bring the mixture to a gentle simmer.

Incorporate the Vegetables

Add sliced bell peppers, sliced carrots, and any other desired vegetables to the pan. Cook until the vegetables are tender yet still crisp.

Add Chicken and Mango

Return the cooked chicken back to the skillet and stir in diced mango. Allow everything to cook together for a few minutes until heated through.

Season the Curry

Taste the curry and adjust seasoning if necessary using fish sauce or sugar to balance flavors. Allow the curry to simmer for a further 3-5 minutes.

Finish with Fresh Herbs

Just before serving, stir in fresh basil or cilantro to add freshness and aroma to the dish.

Serve

Serve the Thai red curry hot over rice or with noodles, accompanied by lime wedges for added flavor.

Notes

Chicken Alternatives

You can substitute chicken thighs with chicken breasts or other proteins like tofu or shrimp, adjusting cooking times accordingly.

Vegetable Variations

Feel free to use other vegetables such as snap peas, broccoli, or eggplant based on your preferences or seasonal availability.

Mango Selection

Choose ripe yet firm mangoes to ensure they hold their shape in the curry while adding sweetness.

Spice Level

Adjust the amount of red curry paste to increase or decrease spice levels according to your taste preference.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving again.

Cook techniques

1. Sautéing

Sautéing involves cooking food quickly in a small amount of oil over relatively high heat. Begin by heating the oil in a pan, then add the chicken, cooking until browned and just cooked through. This technique enhances flavor by caramelizing the surface of the food.

2. Simmering

Simmering is a gentle cooking technique where ingredients are submerged in liquid at a temperature just below boiling. For the curry, add coconut milk and the red curry paste to the pan, allowing them to simmer together. This allows the flavors to meld without cooking too aggressively.

3. Stir-frying

Stir-frying is another quick-cooking method that involves continuously stirring ingredients in a hot pan. When adding vegetables like bell peppers or mango, use this technique to keep them crisp and vibrant while they absorb the flavor of the curry sauce.

4. Balancing flavors

Balancing flavors is essential to any dish, especially in Thai cuisine. Adjust the seasoning of the curry by adding lime juice, sugar, or fish sauce to achieve a harmonious balance of sweet, sour, salty, and spicy elements.

5. Garnishing

Garnishing not only enhances the visual appeal of a dish but can also add flavor. Use fresh herbs like basil or cilantro as a garnish just before serving to introduce an aromatic freshness that complements the rich curry.

FAQ

What type of chicken should I use for Thai red curry?

Boneless, skinless chicken thighs are preferred for their tenderness and ability to stay moist during cooking, but chicken breasts can also be used.

Can I make this curry ahead of time?

Yes, you can make the curry ahead of time and store it in the refrigerator for up to a few days. The flavors will continue to develop, making it even tastier the next day.

How spicy is the Thai red curry?

The spice level can be adjusted based on the amount of red curry paste used. Taste the curry as you cook and add more paste if desired for a spicier result.

Can I substitute mango with another fruit?

Yes, you can substitute mango with other fruits such as pineapple or peach, which will also provide a sweet contrast to the spiciness of the curry.

What can I serve with the Thai red curry?

Thai red curry is often served with steamed jasmine rice or rice noodles, which soak up the flavorful sauce beautifully. You can also pair it with a side of stir-fried greens for added texture and nutrition.

Conclusion

The Thai Red Curry with Chicken and Mango is a delightful blend of flavors that brings the warmth of Thai cuisine to your table. The combination of tender chicken, aromatic curry, and the sweetness of mango creates a truly memorable dish that can be enjoyed any time of the year. This recipe not only satisfies the palate but also showcases the versatility of Thai curries, making it a must-try for both seasoned cooks and culinary newcomers alike.

More recipes suggestions and combination

Vegetarian Thai Red Curry

For a meatless option, substitute chicken with a variety of vegetables such as bell peppers, zucchini, and eggplant. Add tofu for protein and keep the mango for a sweet twist.

Thai Green Curry with Shrimp

Switch up the proteins by using shrimp instead of chicken. The green curry paste will provide a different flavor profile, paired beautifully with fresh basil and lime.

Red Curry with Butternut Squash

Incorporate seasonal ingredients by using butternut squash. Its natural sweetness complements the red curry, and adds a hearty texture to the dish.

Coconut Rice as a Side

Serve the curry with coconut rice instead of plain rice. The creaminess of the coconut will enhance the overall flavor of the meal and create a richer dining experience.

Thai Red Curry Noodles

Transform the dish into a noodle bowl by tossing cooked rice noodles with red curry sauce and your choice of protein or vegetables, creating a satisfying, slurpy delight.

Mango Salad

As a refreshing side, prepare a mango salad with chili, lime, and herbs. This bright dish will balance the richness of the curry and add an extra layer of flavor to your meal.