Thai Mango Chicken Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich Thai curry made with store-bought paste, chicken thighs, and mango puree that creates a thick, creamy sauce with fewer calories than traditional coconut milk versions. Aromatic and balanced with lime and fish sauce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 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
- Steamed jasmine rice
- Coriander/cilantro leaves
- Lime wedges
- Fresh red chili (, sliced)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1301mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1128mg
- Calcium
- 71mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1301MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.