I have located the perfect recipe to get a healthy meal that doesn't taste....you know... healthy. Reading about all the health benefits of various ingredients, especially turmeric, has led me down the path of curry, containing turmeric and many other ingredients that are good for everything from Alzheimer's to heart health and cancer prevention.
In addition to that, I really like the taste of curry dishes, which is the primary reason to make any type of food.
Best of all, this recipe uses coconut milk! If you're lactose intolerant, you've probably used it before to replace cow's milk and already know it's packed with vitamins C, E, B1, B3, B5, and B6, as well as a slew of mineral.
However, it also contains a lot of calories, so I love the idea of using pureed mango, also nutritious, to lower the calorie count.
The mango juice does even more! It cuts down on the calories by a third, while enhancing the flavor with its sweet, yet refreshing taste.
The mango is considered the king of fruit, not only because of its flavor but also because of all the healthy benefits. It does everything to aid in preventing cancer to clearing your complexion and even boosts the bedroom action due to the vitamin E.
But you don't eat just for health, you eat for flavor. This dish is sooooo yummy, you'll have people begging for more. I found that I sampled it far more than necessary while it was cooking.
I think one thing that set this apart from the rest is the addition of both the kaffir lime leaves to the sauce, adding a fragrant aroma and delectable taste and also adding the garnish of lime wedges and cilantro. They add to the distinctive, delicious flavor of the dish and make it quite addictive.
Even though I was taste testing it along the way, when I added the cilantro and wedges of lime as a garnish, I gobbled this dish up even faster, feeling smugly healthier in the process.
Ingredients:
- oil
- garlic cloves (minced)
- ginger (minced)
- red chilli (minced *optional)
- onion (sliced)
- chicken thigh (cut into bite size pieces)
- Thai Green Curry Paste (adjust the amount according to your taste)
- Coconut milk (I used low fat but you can use full fat too)
- chicken broth
- mango (pureed one large fresh mango)
- fish sauce
- kaffir lime leaves (you can buy this from Amazon or at your local Asian store)
Step by step instructions:
Puree the Mango:
Place mango in a food processor or blender and whizz until smooth.
For the Curry:
1 Heat oil in a skillet over medium high heat. Add garlic, ginger, chilli (optinal) and onion and saute until the onion is starting to soften. Add chicken and cook until white all over but still raw inside.
2 Add curry paste and saute for 2 minutes until fragrant. Add coconut milk and chicken broth. Bring to simmer, stirring to dissolve the curry paste into the liquid.
3 Then add the mango, fish sauce and kaffir lime leaves. Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.
4 Serve over with rice.
Interesting recipe
Watch the Video:
Credit: theforkbite
Full Recipe
Thai Green Curry with Chicken & Mango
Ingredients:
- 1 tablespoon oil
- 3 garlic cloves (minced)
- ½ teaspoon ginger (minced)
- 1 teaspoon red chilli (minced *optional)
- 1 small onion (sliced)
- 1½ lb chicken thigh (cut into bite size pieces)
- 4 tablespoon Thai Green Curry Paste (adjust the amount according to your taste)
- 13 oz Coconut milk (I used low fat but you can use full fat too)
- ¾ cup chicken broth
- ½ cup mango (pureed one large fresh mango)
- 1 tablespoon fish sauce
- 2 pcs kaffir lime leaves (you can buy this from Amazon or at your local Asian store)
Watch the Video:
Instructions:
Puree the Mango:
- Place mango in a food processor or blender and whizz until smooth.
For the Curry:
- Heat oil in a skillet over medium high heat. Add garlic, ginger, chilli (optinal) and onion and saute until the onion is starting to soften. Add chicken and cook until white all over but still raw inside.
- Add curry paste and saute for 2 minutes until fragrant. Add coconut milk and chicken broth. Bring to simmer, stirring to dissolve the curry paste into the liquid.
- Then add the mango, fish sauce and kaffir lime leaves. Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.
- Serve over with rice.
Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Heather says
I kicked up the heat a ton. But this is an awesome base!
Calleigh says
@Lisa | Garlic and Zest,
I bought Kaffir lime leaves from Amazon.
Jill says
I love a good healthy meal that doesn't taste healthy! I'll have to try this.
Brandi Crawford says
I am a huge fan of Asian dishes! I love that this recipe uses coconut milk!
Lisa | Garlic & Zest says
Where can I find kaffir lime leaves? They don't sell them in my market.
@Lisa,
I bought Kaffir lime leaves from Amazon.
Tricia @ Saving Room for Dessert says
I love these flavors and your great video! Mangoes and coconut milk - an awesome pair! Looks yummy 🙂