Mango Curry

While I wasn’t exactly sure what the mango would do to the red curry, it was a great surprise. If you have a mango overflow like I do, it’s a nice way to actually cook with mango as an ingredient, in real food instead where the mango isn’t the star. And that’s ok! Let mango work its sweet magic in the background of this classic red curry dish that can be served over rice, rice noodles, with naan, or alone. I went with chicken thighs here because I always go with chicken thighs. You can also use a firm white fish and slip it in just before the curry is ready, it will cook in the soup mixture.

2 tablespoons red curry paste

1 red bell pepper, cut into thin strips

1 green bell pepper, cut into thin strips

1 onion , cut into thin strips

1 1/2 inch knob of ginger, grated

2 mangos (1 very ripe, 1 not as ripe)

1 lb chicken thighs

2 teaspoons turmeric

4 cloves of garlic, minced

2 cans of coconut milk, full fat

1/2 cup peas (frozen are fine)

roasted cashews

cilantro

lime

I baked the chicken thighs first, very simply, with salt and white pepper and then set aside.

heat a few tablespoons of oil over medium high in a pot (you’re going to need a kind of big one, like you would use to make a soup). cook the onions, peppers, garlic and ginger, stirring regularly until they’re glossy and lightly browned. Add curry paste and turmeric, stirring until the vegetables are totally covered in the paste and it turns a dark brown color, about 3 - 4 minutes.

Add coconut milk and about a cup of water, bring to a simmer and then lower the heat and add the chicken. Let it cook for about 10 minutes at least, but feel free to leave it on for a bit longer if you’d like. curry is low maintenance.

serve in bowls and add a squeeze of lime, a sprinkle of cilantro and toasted cashews on top. if i’m feeling lazy, i leave these on bowls and let everyone do it themselves.

Photos by Katie June Burton for The Terraza