Mango Thai Curry. Rich, flavorful Thai Yellow Curry with mango, red bell pepper, and cashews! Serve with rice or steamed broccoli for an incredibly satisfying plant-based meal! Thai Mango Chicken Red Curry with Coconut Rice Quick and Easy.

This Thai panang curry recipe is SO easy to make at home and tastes better than take-out! When it comes to Thai curries, the curry paste represents a big portion of the final flavor. The mango and coconut milk taste tropical while the curry paste adds a little fire. You can have Mango Thai Curry using 15 ingredients and 13 steps. Here is how you cook it.

Ingredients of Mango Thai Curry

1. It's 2-3 of ripe mango (Alphonso).
2. Prepare 1 of lemon juice.
3. Prepare 4 of red chillies (soak them in water for 30 minutes).
4. It's 200 ml of coconut milk.
5. You need 1 of tomato.
6. It's 1 tbsp of cumin seeds.
7. It's 1/2 tsp of Mustard seeds.
8. You need leaves of Curry.
9. You need to taste of Salt.
10. You need 2 spoon of ghee.
11. Prepare of Asafoetida.
12. You need 1/2 tsp of turmeric powder.
13. Prepare 1/2 tsp of red chilli powder.
14. It's 1/2 tsp of Coriander powder.
15. It's 1 1/2 cup of cooked rice.

I remember having a Thai red curry with mangoes many, many years ago when we were on vacation - it was a small restaurant and the owner's wife was Thai, so there were some Thai inspired dishes on. Thai Mango Chicken Curry is the amalgamation of different flavours - it is sweet, sour and spicy at the same time. This Thai recipe for mango pan-fried chicken is healthy enough for an everyday meal and special enough in appearance for a company dinner. Try Chef Elizabeth's Seared Salmon with Thai Mango Curry!

Mango Thai Curry step by step

1. Firstly, peel the mangoes and cut top most layer of mango pulp. Keep aside rest of the mango with it's gutli part. And pulp in one bowl..
2. Soak that peels in water.
3. Now make red chillies and tomato paste. Mix both in blender and make thick paste. Make.
4. Now set a wok on medium heat, add 2 spoons of ghee, cumins seeds, mustard seeds, curry leaves, and add asafoetida..
5. Now add mango pulp and saute for 2 minutes..
6. Add red chilli and tomato paste, add salt, turmeric powder, red chilli powder and coriander powder. Now saute all the ingredients welll for 5 minutes..
7. Now add the rest of the mango part with it's gutli..
8. Add water In which we soaked mango peels. Take out the peels and throw it now. And add that water in curry..
9. At last add coconut milk and stir it for 2 minutes..
10. Add lemon juice for tangy taste. Mix well everything and cover with lid and keep on low flame for 5 minutes..
11. The mango Thai curry is ready..
12. Now serve with rice..
13. You can eat with chapatis also. Both rice and chapatis give a nice taste with this curry..

Learn how to make Chef Elizabeth's authentic Thai curry infused with mangoes and Sriracha. Made with mango and Quorn Meat Free Pieces, this easy and hassle-free curry is light full of flavour. This recipe, though simple, gave me the inspirational mango ingredient. This mango chicken curry recipe uses boneless, skinless breasts or thighs, mango, onion, ginger Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil.