This is the very first recipe I’m sharing which uses a store bought curry paste. And it’s in response to a request from a friend who mentioned that curries she makes using store bought curry paste just never tastes as good as restaurant curries. Especially when I told them it was so much healthier than the usual red curry! To be clear – I did not invent this Thai Mango Chicken Curry in a bid to lighten up curry! I made it simply because I thought it would be delish – and it blew me away. There is no way anyone would taste this Thai Mango Chicken Curry and think “this is sweet”. Plus, here are the ratios I use: 1 can (400g/13oz) coconut milk, 1 cup mango puree and 3/4 cup chicken broth/stock (thins out the mango, adds extra flavour depth). With less than 1/3 of the calories of coconut milk.Īnd in case you are concerned, NO it’s not too sweet! Coconut milk is sweet anyway, so it basically replaces that. That’s right, mangoes! In puree form it’s thick and creamy, has the sweetness of coconut milk – the PERFECT coconut milk substitute. So the awesome discovery I made? Switch out half the coconut milk with mango puree. But it’s nowhere near the same……Those who have tried it will know exactly what I’m talking about when I say that the curry sauce is watery instead of creamy. There are 920 calories / 3,850 kilojoules in one 400g/13oz can of coconut milk. But I rarely have Thai curries midweek because of the calories….WOWZER! Coconut milk is seriously loaded with calories. LOOK how thick and saucy it is! With 1/3 less calories!!!Įveryone loves a great curry, especially creamy coconut milk ones.
There are no words. Honestly, I think it’s the best “from scratch” invention to come out of this kitchen for a while. I don’t want to overwhelm you with mango recipes so I decided to pick one more to share this summer. Mango cheesecake. Mango marinade (seriously SO GOOD!). Seriously. (Or if you’re after a classic Thai Red Curry with Chicken, here it is.)Įver since my visit to the Groves Grown Tropical Fruit farm which I babbled about in the Coconut Shrimp/Prawns with Spicy Thai Mango Sauce recipe I shared a couple of weeks ago, I’ve been going a little mango-mad. The secrets to a really great Thai curry using store bought curry paste are: sautéing the curry paste with onion, garlic and fresh chilli, and simmering the curry with kaffir lime leaves (key tip). Plus my secret tip for a thick, extra saucy, extra tasty sauce with 1/3 less calories – MANGOES.
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