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Thai Raw Mango Chicken Curry Recipe
Course:
Main Course
Cuisine:
Asian, Thai
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
people
Calories:
608
kcal
Author:
Neha Mathur
All the fans of mangoes and non-vegetarian dishes, Thai Raw Mango Chicken Curry is a must try for you all. Now, go ahead and pen down the easy recipe!
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Ingredients
2
tablespoon
Vegetable Oil
3-4
cloves
Garlic
Chopped
1
inch
Ginger
Chopped
¼
cup
Onion
Thinly Sliced
3
tablespoon
Thai Red Curry Paste
2
cups
Chicken Stock
½
cup
Red Bell pepper
Sliced
50
g
Snow Peas
Optional
400
g
Boneless Chicken Thigh
Cut into small pieces
2
cups
Coconut Milk
2
teaspoon
Fish Sauce
2
teaspoon
Brown Sugar
1
cup
Raw Mango
Peeled and Cubed
Coriander
to garnish
1
teaspoon
Red Chilli
Chopped
Instructions
Heat oil in a pan.
Once the oil is hot, add garlic, ginger and onion and fry for a minute.
Add thai red curry paste and cook for 2-3 minutes on medium heat.
Add chicken stock and bring the mixture to a boil.
Now add bell pepper, snow peas and chicken and cook for 3-4 minutes.
Add coconut milk, fish sauce and brown sugar and cook for 2 minutes.
Add raw mango and cook for another minute.
Garnish with coriander and red chilli.
Serve hot with steamed rice.
Notes
You can add vegetables like broccoli, mushroom etc in place of chicken to make a veg version.
Nutrition
Calories:
608
kcal
|
Carbohydrates:
20
g
|
Protein:
23
g
|
Fat:
50
g
|
Saturated Fat:
32
g
|
Cholesterol:
101
mg
|
Sodium:
502
mg
|
Potassium:
736
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
3015
IU
|
Vitamin C:
51.8
mg
|
Calcium:
62
mg
|
Iron:
5.3
mg