Are you craving a vibrant, flavorful dish that's both healthy and incredibly satisfying? Look no further! This Thai Mango Curry recipe is a delicious journey to the sunny shores of Thailand, all from the comfort of your own kitchen. It's packed with sweet mango, aromatic spices, and tender chicken (or tofu!), making it a perfect quick dinner idea or a show-stopping meal for guests. This easy recipe is surprisingly simple to make, even for beginner cooks, promising a restaurant-quality experience without the restaurant price tag. Get ready to tantalize your taste buds!
Ingredients:
This recipe serves 4.
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For the Curry:
- 1 tbsp coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 (14-ounce) can full-fat coconut milk
- 2 tbsp red curry paste (adjust to your spice preference)
- 1 tbsp fish sauce (or soy sauce for vegetarian option)
- 1 tbsp brown sugar
- 1 lime, juiced
- 1 ripe mango, peeled and diced
- 1 cup cooked chicken breast, cut into bite-sized pieces (or 1 block firm tofu, pressed and cubed)
- 1/2 cup fresh basil leaves, chopped
- Cooked rice, for serving
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For Garnish (Optional):
- Chopped peanuts
- Lime wedges
- Fresh cilantro
Instructions:
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Sauté Aromatics: Heat the coconut oil in a large pan or wok over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
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Bloom the Curry Paste: Add the red curry paste and cook for 1-2 minutes, stirring constantly, to release its aromatic oils. This step is crucial for a flavorful curry!
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Add Vegetables: Add the bell peppers and cook for 3-5 minutes, until slightly tender-crisp.
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Simmer the Curry: Pour in the coconut milk, fish sauce, and brown sugar. Bring to a simmer, then reduce heat to low and cook for 10 minutes, allowing the flavors to meld.
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Incorporate Protein and Mango: Gently stir in the cooked chicken (or tofu) and diced mango. Cook for another 5 minutes, or until the chicken is heated through and the mango is slightly softened but still holds its shape. Don't overcook the mango!
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Finish and Serve: Stir in the lime juice and fresh basil. Taste and adjust seasoning as needed. Serve hot over cooked rice, garnished with chopped peanuts, lime wedges, and fresh cilantro.
Cooking Tips for a Perfect Thai Mango Curry:
- Spice Level: Adjust the amount of red curry paste to control the spiciness. Start with less and add more gradually to your preference.
- Mango Selection: Use a ripe but firm mango for the best results. An overripe mango will become mushy in the curry.
- Coconut Milk: Using full-fat coconut milk is key for richness and creaminess.
- Fresh Herbs: Fresh basil and cilantro really elevate the flavor of this dish. Don't skip them!
Variations:
- Vegetable Curry: Omit the chicken and add other vegetables like broccoli, zucchini, or carrots.
- Shrimp Curry: Substitute cooked shrimp for chicken.
- Spicy Kick: Add a chopped chili pepper for extra heat.
- Peanut Butter: Stir in a tablespoon of peanut butter for added creaminess and nutty flavor.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary based on specific ingredients used.
- Calories: Approximately 400-500
- Protein: 25-35g
- Fat: 25-35g
- Carbohydrates: 30-40g
This Thai Mango Curry is a delicious and healthy meal that's perfect for a weeknight dinner or a special occasion. It’s a simple yet impressive dish that showcases the beautiful flavors of Thai cuisine. Enjoy this taste of sunshine!