Plus my secret tip for a thick, extra saucy, extra tasty sauce with 1/3 less calories MANGOES.Seriously.
(Or if youre after a classic Thai Red Curry with Chicken,here it is.)
Mango marinade (seriously SO GOOD!).
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And really, there was no contention.
This Thai Mango Chicken Curry.
There are no words.
Honestly, I think its the best from scratch invention to come out of this kitchen for a while.
LOOK how thick and saucy it is!
With 1/3 less calories!!!
Everyone loves a great curry, especially creamy coconut milk ones.
But I rarely have Thai curries midweek because of the calories….WOWZER!
Sure, you could go low-fat coconut milk.
So the awesome discovery I made??
Switch out half the coconut milk withmango puree.Thats right, mangoes!
And in case you are concerned, NO its not too sweet!
Coconut milk is sweet anyway, so it basically replaces that.
There is no way anyone would taste this Thai Mango Chicken Curry and think this is sweet.
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.
And my taste testers.
Especially when I told them it was so much healthier than the usual red curry!
This is the very first recipe Im sharing which uses a store bought curry paste.
Theres no denying that amade-from-scratch curry pastemakes a difference.
But you know what?
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And the ultimate tip I have?KAFFIR LIME LEAVES.That is the key.
Just like its the secret to make aRestaurant Style Coconut Rice.
I need to stop here.
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Otherwise Ill write a thesis.
I really hope you try this Thai Mango Chicken Curry.
I cant stress enough how delicious it is!
Thick, creamy, EXTRA saucy with less calories.
Eyes fluttering Thai curry heaven.
