One of my best friends, Jamie, introduced me to Thai food about 20 years ago at a little authentic Thai restaurant in Ottawa, Canada. If I had known all, these years later I’d be sharing this with the world I would have taken better care to remember the name of that sweet little oasis where my love of Thai food began.
When had my first bite of coconut curry I was in love! Sweet, spicy, creamy, fresh, exotic. It was so many different tastes wrapped up in one unforgettable bite.
I wanted to be able to recreate this magic in my own home, but I was so intimidated by Asian cuisine 20 years ago and there were no Thai restaurants nearby I could frequent to learn what magical ingredients made these dishes.
Admittedly I was a little intimidated by Asian cuisine. I loved eating it, but had no idea how to start cooking it on my own.
Fast-forward about 10 years. Times were changing around Cleveland, Ohio and more Thai restaurants were popping up around the city and suburbs. I could finally go back to the moment I had in Canada years earlier.
I sampled pad Thai, Tom Yum Goon & Coconut Chicken Soup, yellow, red, & green curry dishes, lemongrass chicken, and basil fried rice. All amazing! I knew I couldn’t be intimidated anymore. I had to learn how to make some of this stuff!!!
However, there was a dish at a local establishment I couldn’t get enough of. I wanted to recreate it at home. Thai take-out is delicious, but it can get expensive. To remedy this budget and craving problem I developed this recipe for Mango Chicken Curry.
- 1 lbs. Boneless Chicken Breast (cubed)
- 1 Tbs. Butter
- 1 Tbs Olive Oil
- 2 Cloves of Garlic (Chopped)
- 1 Can Coconut Milk (you can use full fat or lite)
- 1/2 Red Bell Pepper (Thinly Sliced)
- 1 Sweet Onion (Thinly Sliced)
- 1 Tbs. Penzeys Curry Powder
- 1/2 Tbs. Ginger Paste or 2 tsp. Fresh Ginger
- 1/2 tsp. Tumeric
- 1 Tbs. Sambal Oelek (Garlic Chili Sauce) – if you don’t like spicy you can leave this out or add less.
- 1 Mango (Cubed)
- 1/4 Cup Chopped Cilantro
- Salt/Pepper for Chicken
- 2 Tbs. Golden Rasi
How Do I Do This?:
- Salt and pepper the cubed chicken.
- Melt 1 Tbs. of butter with 1 Tbs of Olive Oil in a cast iron skillet or similar pan.
- Once the pan is hot & the butter isn’t melted brown the chicken until cooked through. This will take 7-10 minutes. While the chicken is cooking you can prepare your onion, pepper, and garlic.
- When the chicken is cooked remove it from the pan and let it rest on a plate. Don’t worry, it will be fine.
- Add a little more oil to the pan if it’s too dry along with the onions and peppers. Cook until slightly browned. They will look delicious!
- Once the onions and peppers have browned a bit add the chicken back into the pan with the garlic, Curry, turmeric, and ginger. Stir until everything is coated.
- Add the coconut milk, mangos, and golden raisins. Simmer for 10 minutes.
- Top with chopped cilantro, serve hot with Basmati or Jasmine rice.
Relax on the couch & enjoy in front of your favorite movie!