Thai Mango Chicken Red Curry with Coconut Rice {30-Minute Meal}
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Mel's Kitchen Cafe · by Mel★ 4.8 (122)

Thai Mango Chicken Red Curry with Coconut Rice {30-Minute Meal}

NUTRITION · PER SERVING40M COOK
CAL 28%·PRO 72%
CARBS 52G37% OF CAL
4G FIBER36G OTHER12G TOTAL SUGAR
FAT 24G39% OF CAL
18G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick Thai red curry with tender chicken, sweet mango, and coconut milk over fragrant rice. Ready in 30 minutes with bright, aromatic flavors.

mainthaicurrychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 (13.5-ounce) can light or regular coconut milk
  • 1/2 cup chicken broth (low-sodium or regular)
  • 1 large mango (about 340-454 grams) (peeled and pit removed (see note for frozen mango))
  • 1 tablespoon fish sauce (see note)
  • 1 tablespoon cornstarch (optional, only if you want a thicker sauce)
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion or shallots
  • 3 garlic cloves (finely minced or pressed through a garlic press)
  • 1 tablespoon freshly grated ginger or ginger paste (see note)
  • 1 1/2 to 2 pounds boneless skinless chicken breasts (cut into bite-size pieces)
  • 1 tablespoon red curry paste
  • 1 tablespoon curry powder (see note)
  • 1/4 teaspoon salt (I use coarse, kosher salt)
  • Pinch of black pepper
  • Zest of 1 lime
  • Fresh cilantro (for garnish)
  • 1 1/2 cups jasmine rice
  • 1 (13.5 ounce) can coconut milk (light or regular)
  • 1 1/4 cups chicken broth
PREP
20M
SODIUM
752MG
ESTIMATE
COMPLETE

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