Chicken and Mango Curry Recipe - Food.com (2024)

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photo by Probably This

Reviews

1. This recipe is fabulous. I made it exactly as written. Served it over Jasmine rice.Observations: I would use thigh meat rather than breast, I would remove the ginger pieces OR mince the ginger before adding. I also gave fleeting thought to omitting the straw muchrooms - that would have been a mistake.The end result was a little soupy, but I don't think I would change anything as the flavor balance would be off. Dogs lapped up the remaining juices anyway.The curry is spicy if tasted separately. I used the 4 tbl curry paste, but once over the rice it is fine. I could even have it hotter.

   MEAN CHEF

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2. Fabulous! I could drink the sauce.I used chicken legs and thighs and tripled the recipe for Happy hour event and served in chafing dish. I browned the chicken in a little oil and added the rest of ingred./Grated the ginger and used 1/2 sweetened coconut milk and 1/2 regular so left out the sugar. The mango was perfect addition. I'm learning I like everything the Mean Chef likes.

   linda in ventura

3. While this was a really good base for a curry dish, I felt like it needed some serious tweaks. There is way too much oil and way, way too much fish sauce; you could probably cut both ingredients in half and improve the flavor dramatically. Otherwise it was quite tasty; the mangoes really rounded out the flavor a lot.

   Sass Smith

4. Another keeper at our house. I subbed half the coconut milk with fat-free milk and coconut extract as suggested on this site and did not even notice. Next time I'll use all ff milk & extract to lower calorie/fat count. I don't need to go to the thai restuarant anymore! Thanks dale!

   KarenT

5. OUTSTANDING!! If you like Thai curries this will knock your socks off!!! This is a restaurant grade recipe, for sure. I was spoiled, eating Thai curries from a wonderful Chicago restaurant - Hi Ricky. I can now make it myself, with this recipe :-) I used 1 1/2 lbs of bay scallops in lieu of chicken. No need to remove the garlic. The ginger mellows and softens after cooking, so it isn't so bad if you happen to bite a piece (I typically hate that, along with lemon grass!) This was a superb meal and I seriously think its one of the best things I've ever made at home. Thanks so much for sharing this!

   ajaneck

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see 43 more reviews

Tweaks

1. This is a good coconut-milk curry, and I recommend it. Various point that I hope are helpful:1) You can easily up the amount of chicken to 2 lbs. There is plenty of sauce for that amount of meat.2) I'll replace the ginger root for galangal next time. If you have an oriental or Indian market nearby, chances are you can buy it there.3) The basic recipe with 3 tablespoons of store-bought Thai red curry paste is fairly moderate so far as the chile pepper goes. I found you can put sambar or chile garlic sauce on the table and allow each eater to adjust the heat level to his own preference.4) Canned mushrooms don't add much flavor, so I omitted the straw mushrooms. No harm in that.

   John B.

2. This recipe is so yummy! Chef #68960 made this for us it was delicious. She used duck instead of chicken and substituted the straw mushrooms with some grapes. The flavour was outstanding and the aroma was wonderful. Thank you dale! for the recipe and thank you Chef #68960 for making it for us (See menu: Menu #17731)

   Chef floWer

3. Jewelies made this for us today as part of a curry meal. She made her usual substitutions of cooked Chinese duck meat instead of the chicken, and grapes rather than mushrooms. I'm not a fan of grapes, so I picked them out and really, really enjoyed the rest. It's a fantastic tasting curry especially using the duck

   JustJanS

4. I have use this recipe with much success. Everyone who has eaten it has raved about it. I recently tried it out substituting 1/2 tsp of coconut extract and 1 cup of low fat yogurt for the coconut milk (about 3 grams of fat). It was just as good without all of the calories from the coconut milk.

   Julies Kitchen

5. Another keeper at our house. I subbed half the coconut milk with fat-free milk and coconut extract as suggested on this site and did not even notice. Next time I'll use all ff milk & extract to lower calorie/fat count. I don't need to go to the thai restuarant anymore! Thanks dale!

   KarenT

see 1 more tweaks

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