Thai Mango Chicken Curry
Craving takeout? Try this easy Thai Mango Chicken Curry! It's a breeze to make and a deliciously healthy alternative to your usual takeaway. Ready in no time and bursting with flavour!
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp ginger, minced
- 1 tsp red chilli, minced
- 3 shallots, diced
- 550 g chicken thighs fillets, boneless, skinless, cut into bite-sized pieces
- 2-3 tbsp tbsp. Thai red curry paste
- 400 ml can light coconut milk
- 180 ml chicken broth/stock
- 1 mango, pureed
- 1 tbsp fish sauce
- 2 kaffir lime leaves
To serve:
- 400 g cauliflower rice
- 2 tbsp coriander, chopped
- 1 lime, cut into wedges
Instructions
- Heat the olive oil in a pan over medium-high heat. Add the garlic, ginger, chilli and shallots, and sauté for 4-5 minutes until the shallots begin to soften. Now add the chicken and cook until it turns opaque.
- Stir in the curry paste and sauté for 2 minutes until fragrant. Then pour in the coconut milk and chicken broth, stirring to dissolve the curry paste fully into the liquid. Now add the mango puree, fish sauce and kaffir lime leaves.
- Reduce the heat to medium and simmer for 12-15 minutes, stirring occasionally, until the sauce thickens. Adjust the seasoning with additional fish sauce, if needed.
- Serve the curry over cauliflower rice, garnished with freshly chopped coriander and lime wedges.
Nutrition
Calories: 367kcal
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