Thai food is something that my husband and I really enjoy eating whenever we go out. My hometown has an amazing authentic Thai restaurant where we fell in love with the cuisine! It's called Jasmine's, and it's one of the most popular places in the small college town. Everything from the pineapple fried rice to the drunken noodles to the curry dishes...we love it all! Thai food is kind of like Chinese food with a spicy kick! My favorite things about Thai dishes are the vividly colored fresh fruits and vegetables like tomatoes, peppers, pineapple or mango...like this mango curry!
This dish is a myriad of colors and flavors. The color is kind of like a beautiful sunset with flecks of red from the pepper. The base of the curry is basically onion and red peppers (I added some orange pepper, too). Then I add more flavor punches like garlic and ginger, with the spices curry powder and cumin. I love all of those things combined with the sweeter things like juicy mango, plump golden raisins and coconut milk that all make a delicious Thai dinner! I serve it over a scoop of nutty brown basmati rice, but it's a meal in itself!
I'd like to thank my friend April, who gave me this recipe, who is also a big fan of Thai food! She said she needed to find a recipe to her (Jasmine's favorite) mango curry, to make at home. When I saw this one of hers, I knew I had to try it! Especially right now, since I am living in a town without a Thai restaurants to be seen. (Hardly a decent Chinese place either...) So, I've decided to learn how to make it at home. This was my first attempt and I'm pretty excited about the way it turned out!
The only changes I will make the next time is: cut down the curry powder to about 1 1/2 Tbsp. instead of 2 (so that is how I have written the recipe), and I would do a few dashes of Sriracha (hot chili sauce) for some spice. Other than that, YUM! You could most definitely substitute pineapple for mango and it would be just as good! The original recipe called for cream or coconut milk, and I went for Lite coconut milk for a healthier and naturally sweeter taste.
This was a fun dish to make, and it got me out of my traditional Western culture comfort zone into a more exotic and exciting style of cooking! This will not be my last Thai dish to cook...until then, you all should really try this recipe! I'd like to know what you think about it and if you have any other Thai suggestions? :)
Mango Chicken Curry
3 Tbsp. (or more) of canola or olive oil
1 large onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
2 Tbsp. fresh minced ginger (I used ground ginger in a jar)
2 Tbsp. yellow curry powder
1/2 tsp. ground cumin
2 mango peeled and diced (I used frozen)
2 Tbsp. cider vinegar
1 1/4 c. water
1 1/4 lb boneless, skinless chicken breasts, cut into 1 in. pieces
1/3 c. golden raisins
1/2 c. coconut milk or heavy cream
Salt and Pepper
Cilantro for garnish
1. Heat 2 Tbsp. oil in a large saute pan over medium heat. Add onion and pepper until soft, stirring occasionally, about 5 minutes. Add more oil if needed. Add curry powder and cumin, cook for a few more minutes. Add more oil if anything begins to stick, b/c the veggies will absorb the spices. Add the ginger and garlic and cook for 1 more minute.
2. Add vinegar, water and half chopped mango into the pan. Increase heat to boil, then lower to simmer about 15 minutes, stirring occasionally. Remove pan fro heat. Using an immersion blender, puree the sauce until smooth.
3. Add chicken pieces and raisins to the pan. Return to a low simmer, cover the pan, and cook for about 8-10 minutes. Chicken should be just cooked through. Cut into a couple pieces to make sure it's done.
4. Add remaining mango pieces to the pan and stir in coconut milk. Let it cook low and uncovered for a couple of minutes. Do not let boil! Adjust seasonings and add Siriacha here, if using. A little goes a long way. I also needed to add a little more salt and pepper. Add a little more vinegar if too sweet. Serve over rice and enjoy!