Delicious Thai Red Curry with Chicken and Mango Delight

Oh boy, let me tell you about this Thai Red Curry with Chicken and Mango! It’s like a little explosion of flavors in your mouth—rich and creamy coconut sauce, tender chicken, and, oh, that sweet, juicy mango… Just thinking about it makes me hungry! Seriously, there’s something magical about the combination. It feels like a warm hug after a long day, and it’s pretty easy to whip up too. Perfect for cozy nights or impressing friends, right?

Why You’ll Crave It

• It’s got that perfect balance of sweet and spicy… just, wow!
• Super quick to prepare—like, your weeknight dinner just got way better.
• The mango adds this fresh, fruity twist that’s just delightful.
• One pot means easy cleanup… less time scrubbing, more time tasting!
• Impressing your friends with homemade Thai food? Yes, please!

My family fights over the last serving every time… it’s just that good!

What You’ll Need

• Chicken breast: 500 grams, cut into bite-sized pieces, make sure they’re nice and even for cooking
• Red curry paste: 3 tablespoons, a little spicy goodness!
• Coconut milk: 400 ml (1 can), creamy and rich
• Mango: 1 large, peeled and diced, ripe does the trick!
• Vegetable oil: 2 tablespoons, for sautéing
• Onion: 1 medium, sliced, makes your house smell amazing
• Bell pepper: 1, sliced (red or yellow for color), because who doesn’t love a pop of color?
• Garlic: 3 cloves, minced, can you ever have too much garlic?
• Ginger: 1 tablespoon, grated, for that warm spice
• Fish sauce: 2 tablespoons, brings everything together
• Brown sugar: 1 tablespoon, just a tad for balance
• Fresh basil leaves: a handful for garnish, it’s like the cherry on top!
• Lime: for serving, a little squeeze is just perfect!

Easy How-To

Let’s Get Cooking!

Alright, so first things first, gather all your ingredients… seriously, it makes life easier. Once you’ve got everything ready, heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Add your chicken pieces, cooking them for about 5-7 minutes until they’re all browned and looking delicious. Don’t forget to stir it occasionally! Next, you’ll want to add that red curry paste and let it cook for another two minutes—trust me, the aroma is irresistible. Then in goes the coconut milk, mixing it all well. Bring it to a gentle simmer and just… let those flavors start dancing together. After that, toss in your sliced onion, bell pepper, garlic, and ginger. It’s going to get colorful and fragrant! Let that simmer for around 5-10 minutes, until the veggies soften. Finally, throw in your diced mango, cooking for just another couple of minutes, just until they warm up. Remember to taste… maybe add a pinch of salt or some fish sauce if needed. And voilà! Serve hot, garnished with fresh basil. You did it!

Good to Know

• Feel free to mix it up with your favorite veggies like snap peas or broccoli; it’s a great way to use what you have!
• If you’re into it spicy, just toss in some extra curry paste or those fresh chilies—your call!
• This dish is fantastic the next day; the flavors just get better, so make extra!

Serving Ideas

• Serve it hot over a bed of fragrant steamed jasmine rice to soak up that delicious sauce.

Top Tricks

• Let the curry simmer a bit longer for a thicker sauce that clings beautifully to everything.

Frequently Asked Questions

Can I use other proteins instead of chicken?

Absolutely! Shrimp or tofu work wonderfully here. Just adjust the cooking time accordingly… don’t overcook the shrimp!

Is Thai red curry very spicy?

It really depends on how much red curry paste you add—you can totally control the spice level to match your taste!

Can I make this dish vegan?

Yes, just swap chicken for tofu or veggies… and check that your curry paste is vegan-friendly!

What can I serve with Thai red curry?

Think jasmine rice or even quinoa; it’s great to soak up all that tasty sauce!

How do I store leftovers?

Just pop them in an airtight container; they’ll keep for 3 days in the fridge. Just reheat carefully!

Conclusion

This Thai Red Curry with Chicken and Mango is like pure joy in a bowl—creamy, sweet, and just bursting with flavor. It’s such a comforting dish and honestly, perfect for any gathering… or just a cozy night in with loved ones. You’ll be making it again and again, trust me!

More recipe suggestions and combinations

Thai Red Curry with Shrimp

Swap chicken for shrimp for a quick-cooking twist that brings something new!

Vegetarian Thai Red Curry

Use a mix of your favorite veggies like eggplant or zucchini for a rich and hearty vegetarian option.

Thai Red Curry with Tofu

This is a wonderful plant-based alternative that really soaks up all those delicious flavors.

Sweet Potato and Chicken Thai Red Curry

Add in sweet potatoes for a nutrition boost… and a lovely hint of sweetness, too!

Thai Red Curry Noodle Soup

Make it a soup by adding noodles; it’s comforting and hearty!

Thai Red Curry Rice Bowl

Serve over a bed of rice or quinoa for a wholesome meal, it’s a winner!

Thai Red Curry with Pineapple

Incorporate pineapple for a fun burst of sweetness and acidity, really elevates the dish!