Oh how I love sweet happy mangos! Yes, with all their B vitamins, they help boost the production of serotonin, a natural mood elevator. Mangos make you happy! Together with tender chicken breasts, in a red thai curry full of warm flavors, with tastes of ginger, garlic and lemongrass – utterly delicious and healthy too!
Packing a good amount of vitamins, both ginger and chili peppers stimulate digestion and help detoxify the body. As a circulatory stimulant they raise body temperatures and promote calorie burn. Score! Not only can this pair boost your metabolism, together with lemongrass and garlic, they are a powerhouse against colds, coughs, flus and congestion. Great news for the winter season!
Thai curries are super easy to make and despite the long list of ingredients, this one-dish wonder is actually pretty quick too!
In this recipe, I use mango that is slightly on the firm side, since it holds up better. I also had some enoki mushrooms on hand, so added these at the end. If you are not familiar with them they are delicious mildly sweet little threads of pure umami – you’ll recognize them by their long slender stems and very small creamy white caps.
This is great served with steamed jasmine rice, however I prefer to use whole grain basmati- It takes 25 minutes to cook and perfectly times with making the curry.
Chicken Mango Red Thai Curry
- 1 tablespoon coconut oil (alternatively, use olive oil)
- 2 lemongrass stalk, tough outer layer removed, cut into 4 pieces and bruised
- 1 tablespoon peeled and freshly grated ginger
- 4 garlic cloves, minced
- sea salt, to taste
- 3 tablespoons red curry paste (more if you like it spicy)
- 2 tablespoons tomato paste
- 1 cup chicken broth (250 ml)
- 1 x 400 ml can unsweetened coconut milk
- 700 g organic boneless skinless chicken breast, cut into bite-sized pieces
- 1 mango (firm but ripe), peeled, pitted, cut into bite-sized pieces
- 2 cups trimmed green beans (200 g)
- 1 fresh red chile, seeds removed and thinly sliced
- 100 g enoki mushrooms optional - I had them on hand
- 1 tablespoon fresh lime juice
- bunch of fresh cilantro, chopped
- 20 Thai basil leaves, chopped
- steamed jasmine rice, for serving
- lime wedges, for serving
Heat the oil in a large wok or heavy pot over medium heat. Add the lemongrass, garlic and ginger and cook, stirring often, until golden brown, about 5 minutes; season with salt. Add curry paste and tomato paste and cook, stirring for about 2 minutes. Add the chicken broth and cook, about 5 minutes. Stir in coconut milk and bring to a boil. Reduce heat, add the chicken and gently simmer, uncovered, until the chicken is tender and sauce thickens to a creamy consistency, about 10 minutes. Stir in green beans and mango, cover, and cook for 3-5 minutes, stirring occasionally, under beans are tender-crisp.
Remove from the heat, add the fresh chili, (enoki mushrooms, if using) squeeze in the lime juice and season to taste.
Spoon over rice and top with cilantro and basil; serve with lime wedges. Enjoy!
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