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.

Read: Thai Green Papaya Salad

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.

Watch How to Make The Thai Green Chicken Curry:

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Thai Green Curry with Chicken & Mango

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Category: Dish

Cuisine: Thai, Asian

Adapted from: RecipeTinEats You don't need to deprive yourself eating this Thai dish because this recipe uses mango puree to make a thick curry sauce but less calories than simply using the coconut milk (mangoes have ⅕th of the calories of coconut milk).

Ingredients

35 minutes

3

793.23 kcal

1. 1 tbsp oil
2. 3 garlic cloves, minced
3. ½ tsp ginger, minced
4. ½ - 1 tsp red chilli, minced (optional)
5. 1 small onion, sliced
6. 1.2 lb / 600g chicken thigh fillets, cut into bite size pieces
7. 4 - 5 tbsp Thai Green Curry Paste (I bought mine from the Asian market)
8. 1 can (400ml/13oz) coconut milk (I used low fat but you can use full fat too)
9. ¾ cup chicken broth
10. 1 cup fresh mango puree (1 large mango)
11. 1 tbsp fish sauce
12. 2 kaffir lime leaves (I bought mine from Amazon)

Instructions

Prep

15 minutes

Cook

20 minutes

Ready in

35 minutes

Puree the Mango:
1. 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.

Notes

Nutrition information

Calories per serving: 793.23 kcal

Fat per serving: 63.39 g

Saturated fat per serving: 32.24 g

Carbs per serving: 24.23 g

Protein per serving: 36.56 g

Fiber per serving: 2.72 g

Sugar per serving: 11.92 g

Sodium per serving: 843.62 mg

Trans fat per serving: 0.17 g

Cholesterol per serving: 181.82 mg

5.0

https://www.theforkbite.com/thai-green-curry-recipe/