Thai Golden Curry with Mango and Chicken - photo 1
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Thai Golden Curry with Mango and Chicken

Pikantne Asian cuisine Main Dishes Dishes for Special Occasions 45 min Medium 14 wyświetleń ~37.97 PLN - (0)
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Description

This dish is a true journey to the heart of Thailand, enriched with a surprising, fruity twist. It is an original interpretation of classic yellow curry, where a creamy, aromatic base of coconut milk and curry paste combines with juicy pieces of chicken, crunchy bell pepper, and, most importantly, the sweetness of ripe mango. Each bite is an explosion of flavors: the spiciness of ginger and chili, the depth of umami from fish sauce, the refreshing acidity of lime, and the velvety sweetness of the fruit. The dish looks incredibly appetizing thanks to the intensely golden color of the sauce and the contrasting colors of the accompaniments. Served with fluffy jasmine rice, it constitutes a complete, balanced, and extremely satisfying meal. Perfect for a special dinner when you want to impress your guests or simply indulge in a culinary delight, transporting yourself for a moment to an exotic paradise.

Ingredients (15)

Servings:
4
  • Chicken breast 500 g
  • Full-fat coconut milk 400 ml
  • Ripe mango 1.3 szt.
  • Red bell pepper 200 g
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Fresh ginger 20 g
  • Vegetable oil 30 ml
  • Fish sauce 30 ml
  • Brown sugar 15 g
  • Lime juice 30 ml
  • Jasmine rice 300 g
  • 🌿 Przyprawy
  • Yellow curry paste 3 łyżki
  • ✨ Opcjonalne
  • Fresh cilantro 15 g
  • Roasted peanuts 30 g
💰 Szacowany koszt dania: ~37.97 PLN (9.49 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by preparing the rice. Measure 300g of jasmine rice and place it in a bowl. Cover it with cold water, stir with your hand, and then pour off the cloudy water. Repeat this process 3-4 times until the water is almost clear. Then transfer the rice to a pot, add 450 ml of cold water, a pinch of salt, cover, and bring to a boil. Once the water starts to boil, reduce the heat to the minimum and cook covered for 12-15 minutes, until the rice absorbs all the water. Do not lift the lid during cooking! After cooking, remove the pot from the heat and let it sit covered for another 10 minutes.

Ingredients: Jasmine rice
Use a heavy-bottomed pot to prevent the rice from burning. Rinsing the rice removes excess starch, ensuring the grains are fluffy and not sticky. The water to jasmine rice ratio is usually 1:1.5.
2

Now prepare the remaining ingredients. Wash the chicken breast under cold water and dry it with a paper towel. Clean it of membranes and excess fat, then cut it into cubes about 2-3 cm on each side. Peel the onion and chop it finely. Peel the garlic and ginger, then finely chop or grate them on a small grater. Wash the bell pepper, remove the seeds, and cut it into strips about 1 cm wide.

Ingredients: Chicken breast, Onion, Garlic, Fresh ginger, Red bell pepper
Use a sharp knife and a stable cutting board. Even pieces of chicken will ensure even cooking. Instead of chicken, you can use 400g of firm tofu, diced and dried with a paper towel.
3

Prepare the mango. Peel it using a knife or a vegetable peeler. Then cut the flesh away from the large, flat pit in the center. The easiest way to do this is by slicing along the pit on both sides, resulting in two large 'cheeks'. Cut the flesh into large cubes, about 2 cm on each side. Set aside - you will add them at the very end of cooking.

Ingredients: Ripe mango
Choose very ripe, but still firm mangoes. Too soft ones will fall apart in the hot sauce. Be careful when cutting, the fruit is slippery!

Cooking Curry

4

In a large wok or deep skillet, heat 2 tablespoons of oil over medium heat. When the oil is hot (it starts to shimmer slightly in the pan), add the chopped onion. Sauté, stirring occasionally, for about 4-5 minutes, until it becomes translucent and soft. Then add the minced garlic and ginger. Sauté everything together for another minute, stirring constantly, until they release an intense aroma. Be careful not to burn the garlic, as it will become bitter.

Ingredients: Vegetable oil, Onion, Garlic, Fresh ginger
The best option is a wok or a pan with a diameter of at least 28 cm. Use a wooden or silicone spatula for stirring. The moment the kitchen fills with the aroma of garlic and ginger means this step has been done correctly.
5

Add the yellow curry paste to the pan. Sauté it together with the onion, garlic, and ginger for about 1-2 minutes, stirring constantly. This process, known as 'blooming' the paste, is crucial because the heat releases the essential oils from the spices, enhancing the flavor of the entire dish. The paste should become very aromatic.

Ingredients: Yellow curry paste
Don't skip this step! Frying the curry paste in oil instead of adding it directly to the liquid makes a huge difference in flavor. If you're worried about the spiciness, start with 2 tablespoons of paste and add more later if needed.
6

Increase the heat to medium-high. Add the chopped chicken to the pan. Spread it out evenly and fry, stirring, for about 3-4 minutes, until the meat is cooked on all sides and no longer pink. The pieces of chicken should be coated with the curry paste.

Ingredients: Chicken breast
Do not add the whole chicken at once if the pan is not large enough, as the temperature will drop and the meat will start to steam instead of frying. It's better to do it in batches. In the tofu version, fry it until golden and remove from the pan, then add it back at the end with the mango.
7

Pour the entire can of coconut milk (400 ml) into the pan. Mix thoroughly, scraping up any browned bits from the bottom of the pan. Add fish sauce and brown sugar. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for about 10 minutes to allow the sauce to thicken slightly. Stir occasionally.

Ingredients: Full-fat coconut milk, Fish sauce, Brown sugar
Remember to shake the can of coconut milk well before opening, as it naturally separates. The sauce should gently simmer, not boil vigorously.
8

After 10 minutes of cooking the sauce, add the sliced red bell pepper. Stir and cook for another 3-4 minutes. The pepper should soften slightly but remain crunchy (al dente). Do not cook it too long to avoid losing its color and texture.

Ingredients: Red bell pepper
If you want to add other vegetables, such as broccoli or green beans, this is the right time. Remember to add harder vegetables earlier.

Finishing the dish

9

Reduce the heat to the absolute minimum. Now it's time for the star of the show: add the diced mango. Gently mix it with the sauce. Cook for just 1 minute - the mango should only be warmed up, not overcooked. We want to preserve its shape and fresh flavor.

Ingredients: Ripe mango
This is the most important moment! Cooking the mango for too long will turn it into mush and it will lose its unique character. It should be warm, but still firm.
10

Remove the pan from the heat. Squeeze the juice from the whole lime directly into the curry and mix. Taste the sauce and make final adjustments to the flavor. Is it salty enough (add fish sauce)? Sweet (add a pinch of sugar)? Sour (more lime juice)? Or maybe not spicy enough (add a pinch of chili)? The flavor should be perfectly balanced.

Ingredients: Lime juice
Adding lime juice at the very end, after removing from heat, helps to preserve its fresh, citrus aroma that would otherwise evaporate.
11

Serve the dish immediately. In deep bowls, place a portion of fluffy jasmine rice, and generously drizzle with golden chicken and mango curry beside it. Optionally, to enhance the flavor and texture, sprinkle each portion with chopped fresh cilantro and coarsely chopped roasted peanuts. Enjoy!

Ingredients: Jasmine rice, Fresh cilantro, Roasted peanuts
Presentation matters! You can serve extra lime wedges alongside the bowl so everyone can season the dish to their liking. The contrast of colors – gold, red, green – makes the dish look incredibly appetizing.

Fun Fact

💡

In traditional Thai cuisine, fruits such as pineapple, lychee, or rambutan often appear in spicy curry dishes. Adding fruits not only introduces sweetness but also balances spiciness and acidity, creating a complex flavor profile known as 'the balance of five tastes.'

Best for

Kolacja z przyjaciółmi Egzotyczny wieczór we dwoje Gdy masz ochotę na coś wyjątkowego Letni obiad na tarasie

Tips

🍽️ Serving

Serve the curry in deep ceramic bowls to keep the temperature. The rice can be shaped into a neat mound using a small bowl. Next to it, place small dishes with toppings: chopped cilantro, peanuts, chili flakes, and lime wedges, so guests can create their own final flavor. A light Asian beer, chilled white wine (e.g., Riesling), or water with mint and lime pairs perfectly for drinking.

🥡 Storage

Store the curry in an airtight container in the refrigerator for 2-3 days. Keep in mind that the mango may become softer after reheating. Reheat on low heat in a pan, gently stirring, just until hot. Avoid using the microwave, which can heat the dish unevenly and ruin the texture of the chicken and mango. Store the rice separately.

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