Thai Mango Chicken Curry
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (3)

Thai Mango Chicken Curry

NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 71%
CARBS 26G22% OF CAL
5G FIBER6G OTHER15G TOTAL SUGAR
FAT 27G52% OF CAL
19G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick Thai red curry with chicken, mango, coconut milk, and green beans in a fragrant sauce. Serve over rice for an easy weeknight dinner.

mainthaicurrychickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 13.5 oz canned coconut milk (full-fat or lite)
  • 1 Tablespoon cornstarch
  • 1/2-3/4 cup mango (cubed, fresh or thawed frozen mango)
  • 1 Tablespoon fish sauce (or soy sauce)
  • 2 teaspoons lemongrass paste (optional)
  • 2-3 teaspoons cooking oil
  • 2 large boneless, skinless chicken breasts
  • 2 Tablespoons ginger garlic paste (or 1 Tbsp ginger and 1 Tbsp garlic, minced)
  • 2-3 Tablespoons Thai red curry paste
  • 1/2 cup chicken broth
  • 1 1/2 cups green beans (chopped fresh or frozen)
  • 2 cups red bell peppers (sliced or chopped)
  • 1/2 cup mango (cubed fresh or frozen mango)
  • Juice of 1/2 lime
  • salt and pepper (as needed)
  • fresh cilantro (chopped)
  • lime wedges (for drizzling)
PREP
10M
SODIUM
1281MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.