Mango Thai Red Curry
Makes: 1 portion (serving size as shown)
Ingredients
GROUP A: CHICKEN
4 - 5 oz boneless & skinless chicken breast, cut into 1/8” thick slivers
1/4 tsp red chili powder
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tbsp oil
GROUP B: CURRY
2 large garlic cloves, grated or finely minced
3/4 tsp grated ginger
3/4 tsp freshly grated lime zest + more for garnishing
Handful of red onion slivers
1 1/2 tsp Thai red curry paste
3 1/2 tbsp mango purée, unsweetened (use store bought, or make your own by blending one red mango into a thick paste without any additives)
1/2 cup coconut milk
1/4 tsp red chili powder
2 - 3 drops fish sauce
1/2 tbsp oil
Salt & pepper, to taste
Water, as needed
GROUP C: GARNISHING
1 scallion, thinly slivered diagonally
1 - 2 tsp desiccated coconut
Pinch of lime zest
Cilantro
Method
In a bowl, season the slivered chicken with the salt, pepper, and red chili powder, and set it aside.
Heat up a medium sized, slightly deep skillet or saucepan, on medium-high heat, and add to it the desiccated coconut. Toast the coconut shreds till they are crisp and a golden-to-deep brown colour. Lower the heat, transfer the coconut to a paper towel, and return the pan to the stove.
Next, heat 1/2 tablespoon of oil in the same pan. Increase the heat to medium, add in the seasoned chicken, and cook it till there are no pink spots left. It’s okay if it is internally slightly undercooked at this point. Transfer the cooked chicken to a bowl.
Lower the heat to medium-low, add another 1/2 tablespoon of oil to the pan and once it is sizzling, toss in the ginger, garlic, and onion slivers. Sauté till the mixture is fragrant and the onion is translucent, then add the Thai red curry paste, red chili powder, and mango purée, and sauté for another 30 seconds. Pour in the coconut milk and stir to bring the mixture together. Add the fish sauce, lime zest, salt, and pepper, as well as 2 - 3 tablespoons of water to dilute the curry if you’d like. Stir for 15 - 20 seconds, then add the chicken in, and let the curry cook on a low boil for 2 - 3 minutes.
Transfer the curry to a bowl and garnish with the cilantro, scallion slivers, lime zest, and toasted coconut. Serve warm with white rice or fluffy pita bread.
