I have made this 5 times.
The first time I made it, I used my slow cooker. The long cooking process diluted both the mango and the coconut flavors. I also used fresh mango which fell apart to nothing.
The second time, I used the slow cooker again, frozen mango, and added the coconut milk toward the end of cooking. But it was far too soupy, just not thick enough.The third time I made this Mango Chicken Coconut Curry, it was near perfect. And honestly, I would have rolled with it but I realized I forgot the cilantro. So that led to the fourth time.
But this fourth time was a magical time. It was video time. I know I am so lat to this game, but I have so much on my plate that learning how to shoot a video and edit it was not something I could squeeze in.
I turned to my photograph teacher to have him film and edit for me while I cooked. I was so pleased. He shot the video, then I took some stills for the post and we moved on.
The 5th time I did something different. I only added 1/2 the coconut milk, let it fully reduce, added the remaining half at the very end. OMG. H.E.A.V.E.N.
You can go either way, add it all or add some, reduce, and add the rest; either way, it is fantastic.
I still like the idea of the slow cooker, so I might have to revisit that for time lucky number 6!
Mango Chicken Coconut Curry
A little bit spicy and creamy, and a whole lotta delicious this Thai-inspired curry is loaded with chicken and mango.
- 3 tbsp Sesame oil, divided 2:1 can sub with peanut oil
- 3 chicken breast, cubed/diced
- 1/2 cup diced yellow onion
- 1 large red bell pepper; julienned
- 1 large green bell pepper; julienned
- 3 cloves garlic; minced/grated
- 2 tbsp yellow curry paste (Thai)
- ½-3/4 tsp ground ginger
- 1 1/2 tsp fish sauce
- 1 cup chicken broth
- 1/4 cup cilantro plus more for garnish
- 3 cups frozen mango chunks
- 2 cups coconut milk divided 1:1
- Cooked Jasmine Rice
Heat the wok on high, add 2 tbsp. sesame oil.
Add chicken and cook until mostly done; remove and set aside.
Add remaining sesame oil to the still hot wok.
Add onions, stir, then add peppers and garlic, stir-fry for 3-5 minutes until veggies have reached desired doneness.
Add the curry paste, ginger, fish sauce and broth, mix well, taking care that the paste has been fully dissolved.
Simmer for 3 minutes, allowing the liquid to reduce.
Return the chicken to the wok with its released juices.
Continue to reduce for another 2 minutes.
Add mangoes and cilantro, stir well and cook another 2 minutes, stirring often.
Add one cup of the coconut milk and allow it to reach a high simmer and begin to reduce, 3-5 minutes.
Once it starts to thicken, add the remaining 1 cup coconut milk, return to a high simmer for 2 minutes, and remove from heat, serve with rice and garnish with fresh chopped cilantro.