Mango Curry

Inspired by Thai flavors but with a unique twist, this dish combines the luscious sweetness of ripe mangoes with the rich, aromatic spices of a traditional curry. Falling somewhere between a classic red curry and a tangy pineapple curry, this mango curry offers a delightful fusion that will surprise your taste buds. Shared by the owner of "Laan Thai" restaurant in Utah, this recipe is sure to become a star in your dinner rotation.

Course dinner, lunch, Main Course

Cuisine Thai Inspire

Keyword mango curry, Thai yellow curry paste, yellow curry

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 409

Author Mary Thatcher

Equipment

1 skillet or pot

Ingredients

400 ml coconut milk (1 can)
3 tbsp yellow curry paste
1 tbsp coconut palm sugar (or table or brown sugar)
1 lb chicken breast (or thigh; slice into bite size)
1 cup yellow onion (diced - 1/2 half large onion)
1 red bell pepper (julienne or dice)
1½ tbsp chicken bouillon
1 tsp curry powder
1 tbsp white vine vinegar
200 ml water
1½ cup mango (ripe and diced)
¼ cup cilantro (chopped)
1 lime (slice into wedges to put on the side)

Instructions

On medium heat, stir half a cup of thick coconut milk (coconut cream). Stir consistently to extract oil and aroma until you see clear bubbles. If you don't see clear bubbles after 5-6 minutes, add the yellow curry paste anyway. Some store-bought coconut milk may not show clear fat separation.
Stir-fry the curry paste with the coconut oil for another 3-5 minutes. Add the coconut palm sugar and stir to combine. Then, add the chicken.
Once the chicken is cooked through, add diced onion and stir-fry. Then, add the bell pepper.
Add the rest of the coconut milk. Fill the coconut milk can halfway with water to rinse it and obtain thin coconut milk. Add this thin coconut milk to the saucepan.
Add curry powder, chicken bouillon, and white vinegar to season. Then, add the diced ripe mango. Let the mango blend with the curry flavors for a few minutes. Do not cook it too long, or it will become mushy.
Taste and adjust the seasoning to your liking. Turn off the heat. Serve the mango curry with rice, topped with chopped cilantro and a squeeze of lime juice. Enjoy!

Video

@stickyricethaikitchen
Mango Curry : Ingredients ⬇️ 400 ml coconut milk (1 can) 3 tbsp yellow curry paste 1 tbsp coconut palm sugar (or table or brown sugar) 1 lb chicken breast (or thigh; slice into bite size) 1 cup yellow onion (diced – 1/2 half large onion) 1 red bell pepper (julienne or dice) 1½ tbsp chicken bouillon 1 tsp curry powder 1 tbsp white vine vinegar 200 ml water 1½ cup mango (ripe and diced) ¼ cup cilantro (chopped) 1 lime (slice into wedges to put on the side) Full recipe, tips, and measurements conversion, click the link in my bio. #curry #thaifood #mangocurry #thaifusion #mango #homemadefood #restaurantquality #tiktokrecipe #cocina #mangoseason #thaicuisine
♬ Simple, light and bright song - Kohrogi

Notes

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Nutrition