The secrets to making a GREAT curry using store bought curry paste are: saute the paste with onion, garlic and chilli, simmer the sauce with kaffir lime leaves (KEY TIP!) and using fish sauce for seasoning. This curry is made using mango puree which is a miracle way to make a thick saucy curry but with 1/3 less calories than just using coconut milk (mangoes have 1/5th of the calories of coconut milk!). Read more in Note 2. If you don't have mangoes, you can make this with just coconut milk which is just as tasty but has more calories - see Note 3.
Recipe by Nagi | RecipeTin Eats on February 29, 2016
Prep time: PT15M
Cook time: PT20M
Total time: PT35M
Rating
4.94 stars (102 reviews)
Ingredients
1 tbsp oil ((vegetable, canola, grape seed))
3 garlic cloves (, minced)
1/2 tsp ginger (, minced (not critical))
1/2 - 1 tsp red chilli (, minced (Optional. I used 1 tsp.))
1 small onion (, sliced (brown, white, yellow) or 3 eschallots)
1 can ((400ml/13oz) coconut milk (full fat is better but low fat is ok too))
3/4 cup chicken broth
1 cup mango puree (, preferably fresh (1 large mango) (Note 2))
1 tbsp fish sauce
2 kaffir lime leaves
Steamed jasmine rice
Coriander/cilantro leaves
Lime wedges
Fresh red chili (, sliced)
Categories
Dinner
Cuisine
Thai
Steps
Heat oil in a skillet over medium high heat.
Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.
Add chicken and cook until white all over but still raw inside.
Add curry paste and saute for 2 minutes until fragrant.
Add coconut milk and chicken broth. Bring to simmer, stirring to dissolve the curry paste into the liquid. Then add the mango, fish sauce and kaffir lime leaves.
Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.
Serve over jasmine rice, garnished with coriander/cilantro, wedges of lime and slices of red chilli, if desired.
Nutitrion
Serving Size: 383 g
Calories: 449 kcal
Carbohydrates: 15.5 g
Protein: 49.7 g
Fat: 18.9 g
Saturated Fat: 6.7 g
Cholesterol: 129 mg
Sodium: 1104 mg
Sugar: 8.6 g
Reviews
Stephanie Gray on 2026-08-23 (5 stars): Oh.
My.
Gawd!
I want to dive in and swim in this sauce! Devine! Thank Nagi, yet another total winner! ❤️
Anita on 2026-08-14 (5 stars): This was SO delicious! We all loved it. I added red capsicum and green beans and would possibly even add pineapple in the future. The mango gives it a lovely sweetness and my partner remarked that it was better than the takeaway Thai we often get. It wasn't mango season, so I used organic frozen mango but I can't wait to try it with fresh mango, come summer time. This is definitely a fantastic addition to all the other Nagi recipes we have in our rotation!
Sarah on 2026-02-08 (4 stars): Converted this using ChatGPT to a thermomix recipe, I’m a whimp when it comes to spice so didn’t add the chilli and only added 50g of red curry paste but this was delicious, There’s heaps of sauce so I did unsuccessfully try thickening it with cornflour but was still amazing
Evi on 2026-02-03 (5 stars): I made this Chicken Curry and loved the inclusion of mango puree and chicken broth instead of coconut milk, so much lighter and yet so tasty!
Jo Butler on 2026-02-01 (5 stars): Absolutely delicious. Will remember this next mango season. 💯 yum!
Rachel Macreadie on 2026-01-05 (5 stars): Absolutely love Nagi’s recipes never had one fail yet.. and this one didn’t disappoint! I had two mangos blitzed both and added them in. Felt it balanced out the spiciness nicely. Served with coconut rice. So good. Thanks Nagi..
Ps: our Maple sends a big Golden hello to Dozer. Tail wags and all 💛
Sue Campbell on 2026-01-05 (5 stars): Brilliant way to use in season mangoes. Very tasty and super easy, I added some broccoli for a few minutes at the end, garnished with cashews and honestly, better than our local Thai.
Kylee Kinnaird on 2025-11-17 (5 stars): So easy and delicious l,I added red capsicum, and chopped cashews
Kathryn Spurdle on 2025-08-03 (5 stars): We puréed peaches ( grew too many) and froze it. Used peach instead of mango. Yummy 😋
Kasia on 2025-03-11 (5 stars): Delicious! Thank you for a great recipe 😃
Elena on 2025-03-06 (5 stars): We loved this dish. Used the recommended amount of curry paste and it was just right. Different brand to recommended though. This dish with the naan bread was highlight of our week.
Kayla on 2025-02-12 (4 stars): This curry is delicious!! However, if you are spice sensitive, beware!! After reading other reviews, I reduced the curry paste to 2tbs and did not use any chilli, but it’s still got a spicy tingle.
Kerry on 2024-12-06 (5 stars): Made this for meal prep and swapped the tin of coconut milk for 400ml of Cocobella Smoothie Starter in an attempt to reduce the calories further (400ml Cocobella = 140cals instead of 988cals). I also pressure cooked this curry after the sauté step and it turned out so good! We were able to have larger portions due to the lower calories which is great for my husband who’s trying to eat higher protein meals with minimal calories! Great recipe!
Denise on 2024-12-02 (5 stars): Fresh flavours, easy to make, and a big hit with my kids. We used 2 tbsp of the red curry paste (same brand as in the recipe). That was about right for us - enough background heat to be interesting, but not overwhelming. I'd use more if not factoring kids.
Leftovers reheated well and the sauce thickened up a bit more in the fridge overnight.
This will become a regular meal at our place. Thanks again, Nagi!
Sue on 2024-11-07 (5 stars): Thank you, I’m glad I read your comment before making this because I agree about that paste being pretty hot. My hubby can’t eat really hot curries & 2 tablespoons was plenty hot without it being overbearing. It was more of a medium heat level which I still found enjoyable & it made the mango flavour come through really well.
Sue on 2024-11-07 (5 stars): Another winner. I used frozen mango chunks ( defrosted ) plus 1 extra cup of smaller chopped up chunks to stir through at the end. Hubby & I love mangoes and he devoured it! The only thing I did was to reduce the amount of Maesri red curry paste to 2 tablespoons & omit the minced chilli as hubby can’t handle anything too spicy. This will be a regular dish for us now. So delish & I might even try whole pre-marinated chicken thighs or drumsticks next time round. I grew up eating Indian curries & I wish my mum was alive to taste this because I think she would have absolutely loved it too. Yum Yum Thank you Nagi x
Mamma C on 2024-10-13 (4 stars): Gorgeous - but I doubled the quantity and struggled to get it to thicken - any tips?
