Mango Chicken Green Curry

by Angela Gallardo in Lunch & Dinner, Recipes

4 comments

Ahhh, Spring.

Those blessed to receive it in all its glory (and in a timely fashion) can glory in artichokes and asparagus and carrots and mangoes and radishes and peas in all their glory.  AKA at their peak of flavor for the entire year.

I wanted to create a dish that screamed “Spring.”  Both for friends in far-off states yet to see much sun this year and for my own slightly-drained spirits, which are already drenched in 90F+ days with only more scorching heat on the horizon.

This is *the* Spring dish.  Such bright flavors.  So filling, yet not overly so that you feel heavy.

I served over some roasted veggies (not the most conventional, I know) but feel free to experiment.  Zoodles, toodles (turnip + noodles, if you don’t know now you know), roasted squash, a great mash.  Let me know how you roll.

Get a printable PDF of the recipe

Mango Chicken Green Curry

Yields: 4 servings

• 1 ripe medium mango, cubed
• 14 oz. canned light coconut milk (or full-fat for creamier curry)
• 1/2 c. bone broth or stock
• 2-3 tbsp. thai green curry paste (adjust to desired spiciness)
• 5 cloves garlic
• 1″ cube ginger, peeled
• 1 tsp. turmeric
• 1 lb. boneless chicken thighs or chicken breasts
• 1 tsp. onion powder
• 2 tbsp. high-heat cooking fat
• 3 carrots, chopped
• 1/2 medium white or sweet onion, chopped
• 1 red bell pepper, cored & thinly sliced
• 1/4 c. dry white wine
• 2 tbsp. fish sauce
• 1 1/2+ tsp. sea salt
• 1/2+ tsp. black pepper
• Optional for garnish: fresh mango, scallions, cilantro, Thai basil, fresh lime juice

Directions:

1. Add the mango, coconut milk, bone broth, green curry paste, garlic cloves, ginger, and turmeric to a blender.  Blend on high speed until very smooth.  The sauce may appear “broken” or choppy, this is fine.  Set aside.
2. Season the chicken on both sides with sea salt, black pepper, and onion powder (this helps it to brown better).
3. Heat a large (minimum 10″) cast iron skillet over medium-high heat.  Add the high-heat cooking fat and the chicken.  Brown on both sides, about 3 minutes per side.  It will not be cooked through at this point but it’ll get added back in later to finish cooking.  Remove the chicken to a plate.
4. Turn the heat to medium.  Add the chopped carrot, onion, and bell pepper.  Sauté until softened, about 5 minutes.  Deglaze with the white wine and scrape any browned bits from the bottom.
5. Add the sauce from the blender, the fish sauce, and the salt and pepper.  Bring the sauce to a simmer and add the chicken back in.
6. Simmer over medium heat, stirring occasionally, until it has reduced slightly and the chicken is cooked through, about 5 more minutes for white meat chicken and 10 more for dark meat.
7. Taste and season with additional salt and pepper, as needed.  Serve with garnishes, as desired.  Fresh lime juice and cilantro are highly recommended!