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Serves
4
Creator Notes
I undergo in mind having a Thai red curry with mangoes many, many years in the past after we were on vacation – it used to be a minute restaurant and the owner’s critical other used to be Thai, so there had been some Thai impressed dishes on the menu and this red curry used to be indubitably one of them. The very incontrovertible truth that I undergo in mind it after all these years need to say you how delicious the curry used to be!
When I started occupied with making a mango curry, I did no longer are looking to utilize a canned paste, as but some other, I compulsory to play around with a number of the Thai pantry essentials that I had in my kitchen. I like the combo of kaffir lime leaves and lemongrass in a curry – if you happen to agree with never smelled them sauteing for your kitchen, you is seemingly to be severely missing out on something! After that it used to be jog of fish sauce, a glug of mushroom soy sauce (this is the sauce frail in making Pad discover ew) and some rice vinegar and this curry came collectively very fleet at all! The addition of the mangoes supplies it a further layer of sweet and tart flavor, which helps to balance out the spiciness of the curry. Abilities! —Madhuja
Check Kitchen Notes
This recipe results in a delicious aggregate of hot, sour, sweet and beautiful. As wonderful Thai as I’ve ever willing. There is a chunk of prep work, but after you agree with your mise en attach it comes collectively very fleet and simmers factual long sufficient to cook the rice. (I frail basmati, but jasmine would had been the bomb). The two components that in fact shine are the curry paste and the mango. My mangos weren’t ideally ripe so I opted so that you can add the no longer compulsory brown sugar. I potentially didn’t prefer to because because the mango heated by in the midst of the closing few minute’s simmer, they grew to change into factual tender sufficient and even looked as if it would possibly well sweeten up a chunk. As a result of ingredient availability I frail jalapeno peppers fully seeded with ribs removed. (I adore very titillating food and this used to be loads hot for me.) I frail jarred shredded kaffir lime leaves and galangal paste I chanced on at my local Indian grocery as they were out of new. I was skeptical but these components worked moderately effectively. (The merchandise’ net attach is www.thaitaste.us.com). I moreover frail a Vietnamese chili garlic sauce, Tuong Ot Toi by Hoy Fong (the Rooster Sriracha other folks) and home made chicken stock. I like Thai food and Madhuja’s recipe in actuality impressed me with its new, radiant and titillating flavors. Indisputably a keeper. —Gmarkb
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Check Kitchen-Popular
Substances
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1
stalk lemongrass, white and faded inexperienced components handiest, roughly chopped up
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10-15
Kaffir lime leaves, thick stalk discarded, roughly torn up
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6
shallots, roughly chopped up
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2
Serrano peppers, roughly chopped (seeded, if you happen to adore less heat)
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6
garlic cloves
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1″ fragment of galangal, thickly sliced (will seemingly be substituted with 1 tbsp of ginger paste)
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2
red bell peppers, minute diced
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1 pound
chicken thighs, decrease into chunk sized items
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3 tablespoons
chili-garlic paste (I utilize Sambal Oelek)
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3 tablespoons
rice vinegar
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3 tablespoons
mushroom soy sauce (out there in Asian grocery stores)
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3 tablespoons
fish sauce
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1 cup
low sodium chicken stock
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2 cups
coconut milk (about 1 can)
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2
ripe mangoes, but no longer easy tender, falling apart form of ripe, decrease into immense cubes (I catch Ataulfo)
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2-3 tablespoons
brown sugar
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1 bunch
cilantro, chopped
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1 handful
roasted , crushed peanuts
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vegetable oil, for sauteing
Directions
- Add the lemongrass, kaffir lime leaves, shallots, Serrano peppers and garlic cloves to a food processor and mix it to a comfy paste.
- Add about a tablespoons of vegetable oil to a immense pot and on medium heat begin sauteing the paste. You obtained’t imagine how factual this goes to smell! Throw in the sliced galangal in the pot (or the ginger paste) and scuttle veritably. Don’t let the garlic burn!
- After sauteing the paste for five-8 minutes, add the diced bell pepper. Saute for a jiffy. Then add the chicken and saute for about 3-5 minutes.
- Add the chili-garlic paste, rice vinegar, fish sauce, mushroom soy sauce, chicken stock and coconut milk. Carry the mix to a simmer, quilt with a lid and produce the heat the total diagram down to medium low. Let it simmer gently for 10-Quarter-hour.
- Add the mangoes and let it simmer it for about a extra minutes. Don’t let the mangoes crumble! Reckoning on how sweet your mangoes are, add the brown sugar and model for seasoning. Which it is seemingly you’ll fish out the laborious items of galangal at this point, because those are no longer supposed to be eaten.
- Garnish with crushed peanuts, chopped cilantro and support straight away with steamed rice. Abilities!