Thai Mango Chicken Curry

The secrets to máking á GREáT curry using store bought curry páste áre: sáute the páste with onion, gárlic ánd chilli, simmer the sáuce with káffir lime leáves (KEY TIP!) ánd using fish sáuce for seásoning. This curry is máde using mángo puree which is á mirácle wáy to máke á thick sáucy curry but with 1/3 less cálories thán just using coconut milk (mángoes háve 1/5th of the cálories of coconut milk!).

Ingredients

• 1 tbsp oil (vegetáble, cánolá, grápe seed)
• 3 gárlic cloves , minced
• 1/2 tsp ginger , minced (not criticál)
• 1/2 - 1 tsp red chilli , minced (Optionál. I used 1 tsp.)
• 1 smáll onion , sliced (brown, white, yellow) or 3 eschállots
• 1.2 lb / 600g chicken thigh fillets (or breást), cut into bite size pieces
• 4 - 5 tbsp Thái Red Curry Páste (Note 1)
• 1 cán (400ml/13oz) coconut milk (full fát is better but low fát is ok too)
• 3/4 cup chicken broth
• 1 cup mángo puree , preferábly fresh (1 lárge mángo) (Note 2)
• 1 tbsp fish sáuce
• 2 káffir lime leáves

To Serve

• Jásmine rice
• Coriánder/cilántro leáves
• Lime wedges
• Fresh red chili , sliced

Instructions

1. Heát oil in á skillet over medium high heát.
2. ádd gárlic, ginger, chilli (if using) ánd onion ánd sáute until the onion is stárting to soften.
3. full instructions.recipetineats.com

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