Thai Mango Curry is one of the easiest recipes you will ever make. It is also super comforting. I made it for my Thai wife, Mod and she laid down after a hard day's work and sighed and said that it was what she needed. She noted that it is really Westernized Thai, not very authentic Thai. It hits all the notes of comfort food though.
Khun Kay is a Thai restaurant near downtown Houston where I tried this and got the idea to make it. The owner came out and spoke with us and was super courteous, telling us his history and the history of the restaurant. They also gave us the dish with the perfect presentation in the photo above. There were no splash marks and the mango and chicken were perfectly presented on top.
Homemade or Store Bought Curry Paste
It's up to you how much time you want to put into this recipe. The owner of this restaurant said they use. The owner came out and spoke with us and he was so kind and courteous. I just love that place. If you want to make your own curry, we have a recipe for that. It's just a lot more work, so be ready, below is our recipe.
Rehabbing the recipe to make it healthy
A few things to consider to make this healthier are coconut milk, sodium, and protein. You can adapt this to make it your own of course. Light coconut takes away from the wonderful fatty flavor but helps with decreasing saturated fats. Going for a lean protein is always preferable of course, which is why we used chicken breast. You can use whatever you want but you will want to make sure you
Super Easy Mango Curry
Equipment
- Wok
Ingredients
- 2 tbsp. Red curry paste Increase or decrease amount depending on spice preferences.
- ½ pound Chicken breast Or equivalent amount protein, cut into bite-sized pieces.
- 1 tbsp. Canola oil Or soybean or olive oil depending on preference.
- 1 ½ cup Light coconut milk Divided into ½ cup and one cup.
- ¼ pound Mango Cut into bite sized pieces, about 2 large mangos.
- ½ cup Water
- ½ tbsp. Stevia
Instructions
- Stir-fry the curry paste in the oil on medium-high until fragrant, about 30 seconds to a minute, and add the first cup of coconut milk.
- Add the meat and keep cooking.
- Add ½ cup coconut milk and ½ cup water and continue cooking until it reaches a boil.
- Add the mango and cook until just hot and slightly soft around the outside edges.
- Taste and add the stevia as needed, as well as more curry paste for spicier or more coconut milk and stevia if it's too spicy.
Notes
Nutrition
If you like this recipe, you might try one of these recipes with similar elements.
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