PREP15 MinutesCOOKING20 Minutes
Kcal:504 Kj: 2349 Carb: 57 Protein: 33 Fat:16Fibre: 3


  • 1 tbsp. olive oil
  • 3 cloves garlic, minced
  • ½ tsp. ginger, minced
  • 1 tsp. red chili, minced
  • 3 shallots, diced
  • 550g chicken thighs fillets, boneless, skinless, cut into bite-sized pieces
  • 2-3 tbsp. Thai red curry paste (or to taste)
  • 400ml can lite coconut milk
  • 180ml chicken broth
  • 1 mango, pureed
  • 1 tbsp. fish sauce
  • 2 kaffir lime leaves

To serve:

  • 480g cooked jasmine rice
  • 2 tbsp. coriander or parsley, chopped
  • 1 lime, cut into wedges (optional)


  • Heat the olive oil in a pan over medium-high heat. Add the garlic, ginger, chili and shallots, and sauté for 4-5 minutes until the shallots begin to soften. Now add the chicken and cook until it turns opaque.
  • Stir in the curry paste and sauté for 2 minutes until fragrant. Then pour in the coconut milk and chicken broth, stirring to dissolve the curry paste fully into the liquid. Now add the mango puree, fish sauce and kaffir lime leaves.
  • Reduce the heat to medium and simmer for 12-15 minutes, stirring occasionally, until the sauce thickens. Adjust the seasoning with additional fish sauce, if needed.
  • Serve the curry over cooked rice, garnished with freshly chopped cilantro and lime wedges.
  • Return the chicken to the pan. Season to taste with more salt and pepper, if needed.
  • Serve warm, garnished with parsley.