The key to an extremely extraordinary Thai curry utilizing locally acquired curry glue are: sautéing the curry glue with onion, garlic and new stew, and stewing the curry with kaffir lime leaves (key tip). Besides my mystery tip for a thick, additional saucy, additional scrumptious sauce with 1/3 less calories – MANGOES. Truly. (Or then again in case you're after an exemplary Thai Red Curry with Chicken, here it is.)
As far back as my visit to the Groves Grown Tropical Fruit ranch which I chattered about in the Coconut Shrimp/Prawns with Spicy Thai Mango Sauce formula I shared two or three weeks prior, I've been going a little mango-distraught.
Mango sorbet. Mango cheesecake. Mango marinade (genuinely SO GOOD!). Mango salsas.
Ingredients :
- 1 tbsp oil (vegetable, canola, grape seed)
- 3 garlic cloves , minced
- 1/2 tsp ginger , minced (not critical)
- 1/2 - 1 tsp red chilli , minced (Optional. I used 1 tsp.)
- 1 small onion , sliced (brown, white, yellow) or 3 eschallots
- 1.2 lb / 600g chicken thigh fillets (or breast), cut into bite size pieces
- 4 - 5 tbsp Thai Red Curry Paste (Note 1)
- 1 can (400ml/13oz) coconut milk (full fat is better but low fat is ok too)
- 3/4 cup chicken broth
- 1 cup mango puree , preferably fresh (1 large mango) (Note 2)
- 1 tbsp fish sauce
- 2 kaffir lime leaves
- Jasmine rice
- Coriander/cilantro leaves
- Lime wedges
- Fresh red chili , sliced
Instructions :
- Heat oil in a skillet over medium high heat.
- Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.
- Add chicken and cook until white all over but still raw inside.
- Add curry paste and saute for 2 minutes until fragrant.
- Add coconut milk and chicken broth. Bring to simmer, stirring to dissolve the curry paste into the liquid. Then add the mango, fish sauce and kaffir lime leaves.