Thai Mango Chicken Red Curry with Coconut Rice
Try this Thai Mango Chicken Red Curry with Coconut Rice recipe.
Try this Thai Mango Chicken Red Curry with Coconut Rice recipe.
- 1 tablespoon olive oil
- 1 1/4 cups chicken broth
- 1 tablespoon red curry paste
- fresh cilantro for garnish
- pinch of black pepper
- zest of 1 lime
- 1/4 teaspoon salt (i use coarse kosher salt)
- 1 can (13.5 ounces) light or regular coconut milk
- 1/2 cup chicken broth (low-sodium or regular)
- 1 large mango, peeled and pit removed (about 12-16 ounce
- 1 tablespoon fish sauce (see note)
- 1 tablespoon cornstarch (optional only if you want a thicker sauce)
- 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 pounds boneless, skinless chicken breasts, cut into bite
- 1 tablespoon curry powder (see note)
- 1 1/2 cups jasmine rice
- 1 can coconut milk light or regular
- Carbohydrate 48.3030939074074 g
- Cholesterol 191.666666666667 mg
- Fat 57.9759411669079 g
- Fiber 1.10809997987747 g
- Protein 53.4974278148148 g
- Saturated Fat 27.5386157500333 g
- Serving Size 1 1 serving (514g)
- Sodium 193.718237037042 mg
- Sugar 47.1949939275299 g
- Trans Fat 4.47944958333987 g
- Calories 934 calories
Step-by-step
- For the sauce, in a blender, combine all the ingredients and process until smooth. Set aside.
- For the chicken, in a large, nonstick skillet, heat the olive oil over medium heat and add the onion, garlic, and ginger. Cook until the onion softens, 2-3 minutes.
- Pat the chicken pieces dry and add them to the skillet. Cook, stirring often, until the chicken turns white on all sides but isn’t cooked through all the way, 1-2 minutes.
- Add the curry paste, curry powder, salt and pepper, and cook, stirring constantly, until the mixture is fragrant, 1-2 minutes.
- Add the sauce mixture and stir well. Bring to a simmer, stirring often to make sure the curry paste and curry powder are fully dissolved.
- Simmer for 10-12 minutes, stirring occasionally and adjusting the heat to prevent burning, until the sauce has thickened slightly (it will thicken faster if you added the cornstarch to the blender with the other ingredients).
- Stir in the lime zest and add additional salt and pepper to taste, if needed.
- For the coconut rice, combine all the ingredients in a 5-quart or larger saucepan.
- Bring to a boil over medium heat, stirring often to prevent sticking.
- Reduce the heat to low, cover the pot, and cook for 16 minutes.
- Remove from the heat without lifting the lid and let sit for 5-10 minutes before fluffing with a spoon or fork and serving.
- Serve the curry over the coconut rice, garnishing with fresh cilantro, if desired.
My Unexpected Culinary Adventure: A Thai Mango Chicken Red Curry Journey
As a busy working mom, finding time to cook a delicious and healthy meal often feels like a Herculean task. Between juggling work deadlines, school pick-ups, and keeping the house afloat, my evenings are usually a whirlwind of activity. So, when I stumbled upon a recipe for Thai Mango Chicken Red Curry with Coconut Rice, I was initially hesitant. Thai food, in my mind, meant hours spent slaving over a hot stove, meticulously preparing complex sauces and exotic ingredients. The "Quick and Easy" addition to the recipe title, however, intrigued me enough to give it a shot. And let me tell you, it was a revelation!
The recipe promised a flavorful explosion of sweet mangoes and spicy curry, perfectly complemented by tender chicken and fluffy coconut rice. Intrigued by the simplicity of the ingredients, I set aside a half-hour on a Thursday night to embark on this culinary adventure. I must admit, I had some initial apprehension; I am not exactly known for my culinary skills. However, the straightforward instructions made the process surprisingly simple and enjoyable. The blend of aromatic spices filled my kitchen with a tantalizing fragrance, creating a warm and inviting atmosphere, a much-needed escape from the day's stresses.
The blending of the sauce was incredibly easy – I usually shy away from using blenders, but it made this process so efficient and smooth. I was initially surprised by how few ingredients were needed. Usually, recipes I attempt seem to involve a shopping list that’s longer than my arm! This recipe, however, managed to deliver a restaurant-quality experience without requiring hours in the kitchen or a plethora of specialized ingredients. The cooking process was remarkably stress-free. Even my slightly-burnt attempt at the ginger still gave the dish a warm and nuanced flavour. I was delighted to discover how forgiving the recipe was, which is a huge plus for a novice cook like myself. It was a perfect mid-week dinner, offering the kind of exotic flavor I often crave, without the effort usually associated with such culinary feats.
The result? A truly delicious meal that my entire family devoured. The chicken was perfectly cooked, the curry sauce was rich and creamy, and the sweetness of the mango balanced the spice beautifully. Even my picky eater, my ten-year-old son, enjoyed the vibrant combination of flavors. The coconut rice added a delightful creaminess, complementing the curry perfectly. The dish is vibrant, healthy (relatively speaking!), and packed with complex flavors that are sure to tantalize your taste buds.
More than just a satisfying meal, this Thai Mango Chicken Red Curry experience became a source of confidence for me. It proved that even amidst the chaos of everyday life, I could create something delicious, something special, without sacrificing precious time or my sanity. The next time you're looking for a quick, easy, and impressively flavorful meal, I wholeheartedly recommend you try this recipe. It’s a delightful culinary adventure, guaranteed to impress your family and leave you feeling accomplished – even if you slightly over-ginger your dish!
Beyond the Recipe: This recipe isn't just about the delicious food; it's about the experience. The process of preparing the meal transformed my kitchen from a functional space into a haven of creation and relaxation. The aroma of the spices transported me to another place, for even a brief moment – escaping the stress of emails and deadlines for a moment of quiet enjoyment and self-care. The family meal that followed was a time of connection and shared happiness, something that often gets lost in the daily grind. And that, more than the amazing taste of the curry, was the most rewarding aspect of the entire experience. The simplicity of the recipe allowed me to focus on the joy of cooking and the connection it fostered within our family, proving that simple pleasures can have the most significant impact. It’s easy, it’s healthy-ish, and it's delicious - everything you want in a meal. Give this Thai Mango Chicken Red Curry with Coconut Rice a try; you might just discover a new favorite!
Tips for Success:
- Use fresh ingredients whenever possible – it really makes a difference in the flavour.
- Adjust the amount of curry paste to your spice preference – start with less and add more to taste.
- Don’t overcook the chicken; it should be tender and juicy.
- Let the coconut rice sit after cooking to allow the steam to cook the rice completely.
- Garnish with fresh cilantro for a beautiful and flavourful finishing touch.
This recipe has become a staple in my weeknight dinners. It’s quick, it's easy, it's delicious, and it makes me feel accomplished after a busy day. So, embrace the simplicity, and enjoy the journey!
