2tbspavocado oilcoconut oil, or cooking oil of choice
1poundboneless chicken thighscut into 1/2" cubes
2cupsfinely diced yellow onion1 medium
2clovesfresh garlicminced
2tbspminced fresh ginger
1-2tbspred Thai curry pasteI use 2, see notes
2small Kaffir lime leavesor 1 teaspoon lime zest
1red bell pepper1/2" dice, 1 1/2 cups
13.5ouncesfull fat coconut milk1 can
3cupsdiced mango2 cups for the sauce, 1 cup to add at the end, see notes
1/2cupchicken stockoptional to thin out the sauce
4cupsroughly chopped spinach4 ounces
1-2tablespoonsfreshly squeezed lime juice
1tablespoonfish sauce
sea salt to taste
Serve with:
steamed jasmine or basmati rice
Freshly chopped cilantro to sprinkle over the top
lime wedges for squeezing over the top
Instructions
Start by prepping all the ingredients. Then preheat a large sauté pan, (10"-12") over medium high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil and swirl to coat the bottom.
Add the cubed chicken thighs to the pan and sauté until browned and done in the center. Remove the chicken from the pan and set it aside.
Next add the remaining tablespoon of oil to the pan long with the onion, garlic, and ginger. Lower the heat to medium-low and cook until lightly browned and softened, 4-5 minutes.
Add the curry paste to the onion mixture and stir to combine, cooking briefly to allow the curry paste flavors to deepen.
Blend the coconut milk and 2 cups of the mango together until smooth, then pour it into the pan. Then add the lime leaves and diced bell pepper. Bring the curry to a boil over medium high heat, then lower the heat to maintain a simmer.
Simmer stirring occasionally to keep the sauce from sticking. Add the optional chicken stock if the curry becomes too thick and starts to stick to the bottom.
When the bell pepper is tender and the flavors have melded, about 8-10 minutes, add the spinach in an even layer across the top. Let the spinach wilt for about 1 minute before beginning to mix it in.
When the spinach has wilted, 1-2 minutes, stir in the chicken, lime juice to taste, fish sauce, and the remaining 1 cup cubed mango. Season to taste with sea salt if necessary and serve!
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Notes
For the curry paste, I love the Mae Ploy brand for the best flavor. I also use the full 2 tablespoons of curry paste for what I would call a 'warm' but not too spicy curry. However curry pastes vary a lot in spice, so add to your taste!I love the yellow mangos called Atulfo mangos. They're less fibrous and incredibly sweet and juicy.Indian Inspired Version: Omit the curry paste, lime leaves, and fish sauce. Instead add 1 teaspoon of ground turmeric, 1 1/2 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1/2 teaspoon of ground cardamon. Then at the end when you add the lime juice, add an additional 1/2 teaspoon of ground cardamom.