The secrets to making a GREAT curry using store bought curry paste are: saute the paste with onion, garlic and chilli, simmer the sauce with kaffir lime leaves (KEY TIP!) and using fish sauce for seasoning. This curry is made using mango puree which is a miracle way to make a thick saucy curry but with 1/3 less calories than just using coconut milk (mangoes have 1/5th of the calories of coconut milk!). Read more in Note 2. If you don't have mangoes, you can make this with just coconut milk which is just as tasty but has more calories - see Note 3.
Ingredients
Gluten free
∙ Serves 3-4
Meat
1 1/4 lb Chicken thigh
Produce
1/2 tsp Chilli, red
1 Coriander/cilantro, leaves
3 Garlic cloves
1/2 tsp Ginger
2 Kaffir lime, leaves
1 Lime, wedges
1 cup Mango puree
1 Onion, small
1 Red chili, Fresh
Canned goods
3/4 cup Chicken broth
1 can Coconut milk
4 tbsp Thai red curry paste
Condiments
1 tbsp Fish sauce
Pasta & grains
1 Jasmine rice
Oils & vinegars
1 tbsp Oil