Thai Green Curry with Chicken & Mango
Pin RecipeThis Thai Green Curry 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).
Servings: 4
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:
Calories: 793.23kcal | Carbohydrates: 24.23g | Protein: 36.56g | Fat: 63.39g | Saturated Fat: 32.24g | Sodium: 843.62mg | Fiber: 2.72g | Sugar: 11.92g
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.
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