Thai Mango Chicken Curry

One of my favorite Thai recipes is a simple yellow chicken curry. I kick this
one up a notch to make a mango chicken curry topped with roasted cashews

Servings: 4 people

Author:

Prep Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Course:

Cuisine:

Asian Thai Thailand South East Asian

Keywords:

chicken recipes Curry Mango Curry

Instructions

1 In a pan on high heat add the oil and chicken pieces. Sprinkle salt and red
chili flakes and fry until lightly browned, but not fully cooked through. Remove
and place in a bowl to rest. Pour off all but a tablespoon of remaining oil/fat
mixture.
2 Into the hot fat/oil mix add in the curry paste and stir it in. It will sputter
so just be prepared. Once the paste has fried for 15-20 seconds, add in the
shallot and ginger and stir that in. Let fry for 45 seconds or so until very
fragrant.
3 Add in the mango pieces and stir the pan. Fry until the edges of the mango
slightly caramelize, about 1-2 minutes. Then add in the coconut milk. Stir the
pan until the milk mixes with the sauce forming a homogenous curry.
4 Move the contents of the pan to a blender and let blend until smooth. Pour
contents back into pan and lower the heat to medium.
5 Add the chicken pieces back in and stir the curry. Let the chicken finish
cooking the sauce for about 10 minutes. After about 8 minutes or so add in the
bell pepper and lemongrass.
6 When done turn off the heat. Stir in the fish sauce. Pour the curry over or next
to rice and top with roasted cashews, cilantro, lime wedges, or other Thai
accoutrements. Enjoy!

Thai Mango Chicken Curry

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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