Mango Thai Curry

The combination of fresh crisp vegetables and a warm hearty soup is perfect for these snowy January days, without being too heavy. Fresh and pureed mango add a bright sweet taste to this Thai curry.

I made this heavy on vegetables, so it came out more like a stew. For a more traditional consistency, add additional broth or coconut milk.

RECIPE:

Mango Thai Curry

Servings: 6-8
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1 cup chicken broth
3 Tbs red curry paste, divided
1-2 Tbs chili paste, adjust to desired spiciness level
2 mangos, divided
2 Tbs coconut oil, divided
½ onion, halved and sliced
½ red pepper, julienned
1 zucchini, sliced and quartered
¼ cup snap pea pods, cut into 2-3 pieces
1 lb chicken breasts, cut into very thin slices
1 can (14 oz) coconut milk
1 cup baby corn, cut in half
1 Tbs brown sugar
1 tsp salt
½ tsp fish sauce
1 Tbs lime juice
2 Tbs coarsely chopped Thai basil leaves, optional
Hot cooked rice

In a blender, combine chicken broth, 2 Tbs red curry paste, chili paste, and ONE peeled and seeded mango. Blend until smooth; set aside. Chop additional peeled and seeded mango into ½” cubes and set aside in a separate bowl.

Heat 1 Tbs coconut oil in a large saucepan. Cook onion and red pepper for 3 minutes, then stir in zucchini and snap peas and cook for an additional 2 minutes. Remove vegetables from pan and set aside.

Heat additional 1 Tbs coconut oil in pan. Add sliced chicken breasts and 1 Tbs red curry paste. Cook and stir for 3 minutes. Stir in coconut milk, baby corn, brown sugar, salt, fish sauce, and blended mango mixture. Bring to a low simmer. Simmer over low heat for 10 minutes. Stir in cooked vegetables, cubed mango, lime juice, and Thai basil leaves. Heat through.

Serve over hot cooked rice.

NOTE: This makes a very thick curry. For a thinner curry, add additional broth or coconut milk.

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