Prior to this curry recipe, the only curry I’d make is the Japanese curry from a box. Yes, A BOX! Glico’s curry is so convenient and yummy! However, I wanted to make curry from scratch. So I started off with this easy Thai Yellow Coconut Curry with Mango recipe from Minimalist Baker. Since Mr. Chau is a carnivore, I added chicken breast to the recipe and made a few tweaks so it’s not too spicy for me. I even tried making it with tofu instead of chicken and apples instead of mango. It tasted just as good! So go ahead and explore other protein and fruit combinations!
Ingredients for Chicken & Mango Yellow Curry
One of the reason deterred me from cooking yellow curry was because the ingredient list seems so long. However, if you cook regularly, you’ll find that a lot of these are good stables for your pantry. Here are some of the pantry items you’ll need:
- Red Curry Paste – this is the ingredients that’d determine the heat level of your curry
- Coconut Palm Sugar – this adds more depth of flavour than regular sugar
- Ground Turmeric – this adds flavour and is the ingredient that makes the curry yellow
Substitution for Chicken & Mango Yellow Curry
As noted above, you can make this with different vegetables, protein and fruits. Some of the ingredients I’ve tried are:
- Veggies: Carrots, Peppers, Potatoes, Pumpkin, Kabocha Squash, Onions
- Protein: Chicken, Firm Tofu, Shrimp, Fish Cakes, Fish Balls
- Fruits/Others: Mangos, Apples, Konnyaku
This recipe was adapted from Minimalist Baker. See the original recipe on her website.
This easy curry recipe is a great introduction for those that are new to making curry from scratch!
- 1.5 tbsp vegetable oil
- 1 shallot, minced
- 2 minced ginger
- 1 tbsp minced ginger
- 1 Thai chili, sliced
- 2 tbsp red curry paste
- 900 ml coconut milk
- 3.5 tbsp coconut palm sugar
- 1/4 tsp sea salt
- 3 tsp soy sauce
- 2.5 tsp ground turmeric
- 2 chicken breast, cut into bite-size pieces
- 2 red bell pepper, cut into bite-size pieces
- 1 small onion, cut into bite-size pieces
- 2 ripe mangos, cubed
- 1/4 cup roasted cashews (optional)
- juice of 1 lemon
- cilantro, for serving (optional)
Heat a pot over medium heat. When the pot is hot, add oil, minced shallots, ginger, garlic and chili along with a pinch of sea salt. Cook the mixture, stirring frequently, for 2-3 minutes until fragrant.
Add red curry paste and continue to cook, stirring, for another minute or two.
Stir in the coconut palm sugar, sea salt and turmeric until combined.
Mix in chicken pieces and soy sauce. Stir to make sure the chicken is well coated.
Stir in coconut milk then cover the pot partially and bring the mixture to a simmer. Once it's simmering, lower heat to maintain a low simmer and let the curry cook for about 8-10 minutes.
Add the red bell peppers and onion, then stir to make sure everything is submerged in the curry. Continue to simmer the curry for another 5-8 minutes or until peppers have softened. While the peppers are cooking, taste the curry to see if it needs more seasoning (more salt or palm sugar).
Once you are happy with the curry's flavours and the peppers are softened, add lemon juice, mangos and cashews. Let the curry cook for another 1-2 minutes and remove from heat.
Serve with rice or noodles (see notes).
- Minimalist Baker's recipe called for 3 tbsp for the red curry paste. I know that's too spicy for me so I used less. Feel free to add more if you like it spicy.
- The curry thickened slightly in the fridge. To make curry noodle soup the next day, I scooped out enough curry for 1 serving and added about 1/2 cup of chicken stock and 1/2 of coconut milk to make it more of a soupy consistency. Serve the curry soup with cooked rice noodles.