Indulge with the blend of vibrant flavours in this easy and quick Chicken and Mango Thai Red Curry recipe.
This straightforward recipe brings together the distinct heat of red curry paste, tender chicken pieces, and the natural sweetness of ripe mango. By combining these elements, you can create a Thai-inspired dish that is both aromatic and packed with flavour.
The preparation is simple, making it an ideal choice for anyone looking for a quick and satisfying meal. The red curry paste infuses the dish with its characteristic warmth, providing a subtle kick without overwhelming the taste buds. The chicken, cooked to perfection, absorbs the flavours of the curry, resulting in tender and juicy bites that complement the dish beautifully. Finally, the addition of ripe mango adds a touch of sweetness, creating a delightful balance to the spiciness of the curry.
With every spoonful, this fragrant and flavourful dish will transport you to the heart of Thai cooking.
Whether you’re a fan of Thai food or simply looking to explore new combinations, this Chicken and Mango Thai Red Curry is sure to impress with its vibrant colour, enticing aroma, and delicious taste.
Chicken & Mango Thai Red Curry
Ingredients
- 2 chicken breasts
- 1 tablespoon sesame oil
- 1 spring onion (finely sliced)
- 1 tablespoon red Thai curry paste
- 1 tin light coconut milk
- 2 teaspoons Thai fish sauce
- 1 teaspoon fresh lime juice
- 1 tin bamboo shoots
- 150 grams cubed mangos
- Chopped fresh coriander to garnish
Directions
- Heat the oil in a wok and fry the sliced spring onion for a minute, then add the chopped chicken breasts and cook till lightly brown.
- Add the curry paste and stir, coating all of the chicken.
- Whisk in the coconut milk and fish sauce, and bring to the boil.
- Simmer, partially covered, for about 15 minutes.
- Add the lime juice, bamboo shoots and diced mango and cook for another minute or so.
- Sprinkle with coriander and serve with rice & flat breads.
