Warm up with this delicious Thai Mango Chicken Curry. Everyone loves a great curry, especially creamy coconut milk ones. This recipe keeps the creaminess and spice of traditional Thai curry by combining coconut and mango purees. Great if you're calorie-conscious or want a fun twist on a curry recipe!

Ingredients

• 1 tbsp oil (vegetable, canola, grape seed)
• 3 garlic cloves, minced
• 1/2 tsp ginger, minced
• 1/2 - 1 tsp red chilli, minced (optional)
• 1 small onion, sliced (brown, white, yellow) or 3 eschallots
• 1.2 lb / 600g chicken thigh fillets (or breast), cut into bite-sized pieces
• 4 - 5 tbsp Thai Red Curry Paste
• 1 can (400ml/13oz) coconut milk (full-fat is better, but low-fat is fine too)
• 3/4 cup chicken broth
• 1 cup mango puree, preferably fresh (1 large mango)
• 1 tbsp fish sauce
• 2 kaffir lime leaves

To Serve

• Steamed jasmine rice
• Coriander/cilantro leaves
• Lime wedges
• Fresh red chilli, sliced

Instructions

1. Heat oil in a skillet over medium-high heat.
2. Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.
3. Add chicken and cook until white all over but still raw inside.
4. Add curry paste and saute for 2 minutes until fragrant.
5. Add coconut milk and chicken broth. Bring to a simmer, stirring to dissolve the curry paste into the liquid. Then add the mango, fish sauce and kaffir lime leaves.
6. Turn the heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.
7. Serve over jasmine rice, garnished with coriander/cilantro, wedges of lime and slices of red chilli, if desired.

Recipe courtesy of RecipeTinEats