Thai mango curry with chicken - made from scratch

Chicken second courses Indian cuisine

I remember having a Thai red curry with mangoes many, many years ago when we were on vacation - it was a small restaurant and the owner's wife was Thai, so there were some Thai inspired dishes on the menu and this red curry was one of them. The very fact that I remember it after all these years should tell you how delicious the curry was! <br /> <br />When I started thinking about making a mango curry, I didn't want to use a canned paste, instead, I wanted to play around with some of the Thai pantry essentials that I had in my kitchen. I love the combination of kaffir lime leaves and lemongrass in a curry - if you have never smelled them sauteing in your kitchen, you are seriously missing out on something! After that it was dash of fish sauce, a glug of mushroom soy sauce (this is the sauce used in making Pad see ew) and some rice vinegar and this curry came together in no time at all! The addition of the mangoes gives it an additional layer of sweet and tart flavor, which helps to balance out the spiciness of the curry. Enjoy!