Thai Mango Chicken CurryNagi
The secrets to making a GREAT curry using store bought curry paste are: saute the paste with onion, garlic and chilli, simmer the sauce with kaffir lime leaves (KEY TIP!) and using fish sauce for seasoning. This curry is made using mango puree which is a miracle way to make a thick saucy curry but with ⅓ less calories than just using coconut milk (mangoes have ⅕th of the calories of coconut milk!).
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 tablespoon vegetable oil or canola, grape seed work too
- 3 garlic cloves minced
- ½ teaspoon minced ginger not critical but nice
- ½ - 1 teaspoon red chili minced, optional, I like 1 teaspoon for a kick
- 1 small onion sliced, brown, white, or 3 eschallots
- 1.2 lb chicken thigh fillets cut into bite size pieces
- 4 - 5 tablespoon Thai red curry paste
- 1 can coconut milk 400ml/13oz, full fat tastes best, but low fat works
- ¾ cup chicken broth
- 1 cup mango puree preferably fresh from one large mango
Instructions
Instructions
- Heat your oil in the pressure cooker pot over medium heat. Toss in garlic and ginger, sauté until you smell that fragrance filling your kitchen.
- Add the sliced onion and cook till it softens, about 3-4 minutes. It’s gonna add sweet depth here.
- Drop in your chicken pieces and cook until they lose the pink, stirring occasionally.
- Mix in the Thai red curry paste and cook it for 1-2 minutes so all that flavor gets released.
- Pour in the coconut milk and chicken broth, stirring well to blend everything together.
- Pop in your kaffir lime leaves for that citrus hint. Lock the lid and bring the cooker up to pressure.
- Cook on high pressure for about 8 minutes. When time’s up, let it do a quick release to keep things fresh.
- Stir in your mango puree and cook with the lid off for another 5 minutes if you want it thicker. Serve it hot with jasmine rice, sprinkle coriander and a squeeze of lime on top.
Notes
Serve with steamed jasmine rice, fresh coriander, lime wedges, and sliced red chili for garnish.