I’ve moved my blog! For the updated Chicken & Mango Curry Recipe, please visit my new blog at “Jan’s Food Steps“.
Prior to this curry recipe, the only curry I’d make is the Japanese curry from a box. Yes, A BOX! Glico’s curry are so convenient and yummy! However, I wanted to learn try making curry from scratch and started off with this easy Thai Yellow Coconut Curry with Mango recipe from Minimalist Baker. Since Mr. Chau is a carnivore, I added chicken breast to the recipe and made a few tweaks so it’s not too spicy for me. I even tried making it with tofu instead of chicken and apples instead of mango and it tasted just as good! So go ahead and explore other protein and fruit combinations!
Recipe adapted from Minimalist Baker
Ingredients (serves 5-6):
- 1.5 tbsp vegetable oil
- 1 shallot, minced
- 2 tbsp minced ginger
- 1 tbsp minced garlic
- 2 tbsp tsp red curry paste (see notes)
- 900 ml of coconut milk
- 3.5 tbsp coconut palm sugar
- 1/4 tsp sea salt
- 3 tsp soy sauce
- 2.5 tsp ground turmeric
- 2 chicken breast, cut into bite-size pieces (can substitute with extra firm tofu)
- 2 red bell pepper, cut into bite-size pieces
- 1 small onion, cut into bite-size pieces (optional)
- 2 ripe mangos, cubed (can substitute with apples)
- 1/4 cup roasted cashews (optional)
- juice of 1 lemon
- cilantro, for serving (optional)
- Heat a pot over medium heat. When the pot is hot, add oil, minced shallots, ginger, garlic and chili along with a pinch of sea salt. Cook the mixture, stirring frequently, for 2-3 minutes until fragrant.
- Add red curry paste and continue to cook, stirring, for another minute or two.
- Add coconut palm sugar, sea salt and turmeric and stir to combine.
- Add chicken pieces and soy sauce. Stir to make sure the chicken is well coated.
- Add coconut milk, stir to combine. Then cover partially and bring the mixture to a simmer. Once it’s simmering, lower heat to maintain a low simmer and let the curry cook for about 8-10 minutes.
- Add in the red bell peppers and onion, then stir to make sure everything is submerged in the curry. Continue to simmer the curry for another 5-8 minutes or until peppers have softened. While the peppers are cooking, taste the curry to see if it needs more seasoning (more salt or palm sugar).
- Once you are happy with the curry’s flavours and the peppers are softened, add lemon juice, mangos and cashews. Let the curry cook for another 1-2 minutes and remove from heat.
- Serve with rice or noodles (see notes).
- Minimalist Baker’s recipe called for 3 tbsp for red curry paste. I know that’s too spicy for me so I used less. Feel free to add more if you like it spicy.
- The curry thickened slightly in the fridge. To make curry noodle soup the next day, I scooped out enough curry for 1 serving and added about 1/2 cup of chicken stock and 1/2 of coconut milk to make it more of a soupy consistency. Serve the curry soup with cooked rice noodles.