Thai Style Mango Chicken Coconut Curry Recipe
A non-veg Thai recipe with stalks lemongrass - chopped, inch galangal - (indonesian ginger) or regular ginger, onions - diced. Ready in 45 min, serves 6.
Curated byChatchai Siri🇹🇭
Instructions
14 steps- 1
To begin making the Thai Style Mango Chicken Coconut Curry Recipe, keep all the ingredients ready and we will first make the Yellow Thai Curry Paste
chicken breasts - washed(2)dabur homemade coconut milk(1 cup)mango (ripe) - cut into cubes(2) - 2
For the Yellow Thai Curry PasteIn a mixer-jar combine, the lemongrass, galangal or ginger, onions, dry red chillies, kaffir lime leaves, garlic, coriander leaves, cumin seeds, turmeric powder and salt
stalks lemongrass - chopped(2)inch galangal - (indonesian ginger) or regular ginger(1)onions - diced(2)dry red chillies - soaked in water for 1 minutes(5)kaffir lime leaves - or lemon leaves(4)cloves garlic(4)coriander (dhania) leaves(1 tablespoon)cumin powder (jeera)(1 teaspoon)turmeric powder (haldi)(1/3 teaspoon)salt - to tasteinch ginger - finely chopped(1)cloves garlic - finely chopped(4)onions - finely chopped(2)salt - to tastered chilli flakes(1 teaspoon)sprig coriander (dhania) leaves - finely chopped(4) - 3
Grind to a fine paste along with 1/4 cup of water
dry red chillies - soaked in water for 1 minutes(5)water(1/2 cup) - 4
Transfer the Yellow Thai Curry Paste to a bowl and set aside
- 5
Getting ahead to make the Thai Style Mango Chicken Coconut Curry Recipe Heat a pan on medium heat, add oil, once the oil is hot add in the ginger, garlic and saute for about 40 seconds, or until the garlic turns into a light brown colour
inch galangal - (indonesian ginger) or regular ginger(1)cloves garlic(4)inch ginger - finely chopped(1)cloves garlic - finely chopped(4)chicken breasts - washed(2)red bell pepper (capsicum) - cut into juliennes(1)green bell pepper (capsicum) - cut into jullienes(1)dabur homemade coconut milk(1 cup)mango (ripe) - cut into cubes(2) - 6
To this add onions and continue to cook for another 2 minutes, until the onions start turning brown
onions - diced(2)dry red chillies - soaked in water for 1 minutes(5)onions - finely chopped(2) - 7
At this stage add in the freshly ground thai yellow curry paste, continue to cook for about a minute, to this add 1/2 cup of water, salt and the chicken strips
dry red chillies - soaked in water for 1 minutes(5)salt - to tastewater(1/2 cup)salt - to tastechicken breasts - washed(2) - 8
Cover and cook the chicken until almost done
chicken breasts - washed(2) - 9
This will take about 5-7 minutes
dry red chillies - soaked in water for 1 minutes(5) - 10
Open the lid, now add the soy sauce, red bell peppers, and the green bell peppers and give it a good mix
soy sauce(1 teaspoon)red bell pepper (capsicum) - cut into juliennes(1)green bell pepper (capsicum) - cut into jullienes(1) - 11
Finally reduce the flame add in the coconut milk, red chilli flakes and the mango cubes
dabur homemade coconut milk(1 cup)red chilli flakes(1 teaspoon)mango (ripe) - cut into cubes(2) - 12
Add in the coriander leaves and once the Thai Style Mango Chicken Coconut Curry comes to a single boil, turn off the flame
kaffir lime leaves - or lemon leaves(4)coriander (dhania) leaves(1 tablespoon)chicken breasts - washed(2)dabur homemade coconut milk(1 cup)mango (ripe) - cut into cubes(2)sprig coriander (dhania) leaves - finely chopped(4) - 13
Transfer the Thai Style Mango Chicken Coconut Curry to as serving bowl and serve hot
chicken breasts - washed(2)dabur homemade coconut milk(1 cup)mango (ripe) - cut into cubes(2) - 14
Serve Thai Style Mango Chicken Coconut Curry Recipe along with Thai Jasmine Sticky Rice Recipe along with a drink of Thai Ice Tea Recipe, followed by a dessert of Khao Neeo Mamuang - Thai Sweet Sticky Rice With Mango
chicken breasts - washed(2)dabur homemade coconut milk(1 cup)mango (ripe) - cut into cubes(2)
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Thai Style Mango Chicken Coconut Curry Recipe
A non-veg Thai recipe with stalks lemongrass - chopped, inch galangal - (indonesian ginger) or regular ginger, onions - diced. Ready in 45 min, serves 6.
Curated byChatchai Siri🇹🇭
Estimated Nutrition Highlights
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Directions
14 steps- 1
To begin making the Thai Style Mango Chicken Coconut Curry Recipe, keep all the ingredients ready and we will first make the Yellow Thai Curry Paste
chicken breasts - washed(2)dabur homemade coconut milk(1 cup)mango (ripe) - cut into cubes(2) - 2
For the Yellow Thai Curry PasteIn a mixer-jar combine, the lemongrass, galangal or ginger, onions, dry red chillies, kaffir lime leaves, garlic, coriander leaves, cumin seeds, turmeric powder and salt
stalks lemongrass - chopped(2)inch galangal - (indonesian ginger) or regular ginger(1)onions - diced(2)dry red chillies - soaked in water for 1 minutes(5)kaffir lime leaves - or lemon leaves(4)cloves garlic(4)coriander (dhania) leaves(1 tablespoon)cumin powder (jeera)(1 teaspoon)turmeric powder (haldi)(1/3 teaspoon)salt - to tasteinch ginger - finely chopped(1)cloves garlic - finely chopped(4)onions - finely chopped(2)salt - to tastered chilli flakes(1 teaspoon)sprig coriander (dhania) leaves - finely chopped(4) - 3
Grind to a fine paste along with 1/4 cup of water
dry red chillies - soaked in water for 1 minutes(5)water(1/2 cup) - 4
Transfer the Yellow Thai Curry Paste to a bowl and set aside
- 5
Getting ahead to make the Thai Style Mango Chicken Coconut Curry Recipe Heat a pan on medium heat, add oil, once the oil is hot add in the ginger, garlic and saute for about 40 seconds, or until the garlic turns into a light brown colour
inch galangal - (indonesian ginger) or regular ginger(1)cloves garlic(4)inch ginger - finely chopped(1)cloves garlic - finely chopped(4)chicken breasts - washed(2)red bell pepper (capsicum) - cut into juliennes(1)green bell pepper (capsicum) - cut into jullienes(1)dabur homemade coconut milk(1 cup)mango (ripe) - cut into cubes(2) - 6
To this add onions and continue to cook for another 2 minutes, until the onions start turning brown
onions - diced(2)dry red chillies - soaked in water for 1 minutes(5)onions - finely chopped(2) - 7
At this stage add in the freshly ground thai yellow curry paste, continue to cook for about a minute, to this add 1/2 cup of water, salt and the chicken strips
dry red chillies - soaked in water for 1 minutes(5)salt - to tastewater(1/2 cup)salt - to tastechicken breasts - washed(2) - 8
Cover and cook the chicken until almost done
chicken breasts - washed(2) - 9
This will take about 5-7 minutes
dry red chillies - soaked in water for 1 minutes(5) - 10
Open the lid, now add the soy sauce, red bell peppers, and the green bell peppers and give it a good mix
soy sauce(1 teaspoon)red bell pepper (capsicum) - cut into juliennes(1)green bell pepper (capsicum) - cut into jullienes(1) - 11
Finally reduce the flame add in the coconut milk, red chilli flakes and the mango cubes
dabur homemade coconut milk(1 cup)red chilli flakes(1 teaspoon)mango (ripe) - cut into cubes(2) - 12
Add in the coriander leaves and once the Thai Style Mango Chicken Coconut Curry comes to a single boil, turn off the flame
kaffir lime leaves - or lemon leaves(4)coriander (dhania) leaves(1 tablespoon)chicken breasts - washed(2)dabur homemade coconut milk(1 cup)mango (ripe) - cut into cubes(2)sprig coriander (dhania) leaves - finely chopped(4) - 13
Transfer the Thai Style Mango Chicken Coconut Curry to as serving bowl and serve hot
chicken breasts - washed(2)dabur homemade coconut milk(1 cup)mango (ripe) - cut into cubes(2) - 14
Serve Thai Style Mango Chicken Coconut Curry Recipe along with Thai Jasmine Sticky Rice Recipe along with a drink of Thai Ice Tea Recipe, followed by a dessert of Khao Neeo Mamuang - Thai Sweet Sticky Rice With Mango
chicken breasts - washed(2)dabur homemade coconut milk(1 cup)mango (ripe) - cut into cubes(2)
Rate this recipe
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