Kari Ayam Mangga Thailand

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 w

⏱ 35 menit 🔨 Persiapan 15mnt 🔥 Masak 20mnt 📊 Sedang 🍽 3 porsi ⭐ 5.0 (95) 👁 22
Kari Ayam Mangga Thailand

Bahan-bahan

3 porsi

Langkah-langkah

  1. Heat oil in a skillet over medium high heat.
  2. Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.
  3. Add chicken and cook until white all over but still raw inside.
  4. Add curry paste and saute for 2 minutes until fragrant.
  5. Add coconut milk and chicken broth. Bring to simmer, stirring to dissolve the curry paste into the liquid. Then add the mango, fish sauce and kaffir lime leaves.
  6. Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.
  7. Serve over jasmine rice, garnished with coriander/cilantro, wedges of lime and slices of red chilli, if desired.
Ayam & UnggasMasakan Berkuah top ratedthai

Nutrisi per porsi

Protein49.7g
Karbo15.5g
Lemak18.9g
449kcal
49.7gProtein
15.5gKarbo
18.9gLemak

💰 Estimasi Harga

Total Bahan
Rp 2.500
Per Porsi
Rp 833/porsi
🏠 Lebih Hemat
~Rp 5.000 dari beli jadi!
📋 Rincian Harga Bahan (6% bahan terdeteksi)
BahanJumlahSubtotal
oil 1 tbsp -
arlic cloves 3 g -
ginger 0.5 tsp -
- 1 tsp red chilli 0.5 -
small onion 1 -
/ 600g chicken thigh fillets 1.2 lb -
- 5 tbsp Thai Red Curry Paste 4 -
can 1 Rp 2.500
chicken broth 0.75 cup -
mango puree 1 cup -
fish sauce 1 tbsp -
kaffir lime leaves 2 -
Steamed jasmine rice - -
Coriander/cilantro leaves - -
Lime wedges - -
Fresh red chili - -

*Harga pasar perkiraan, bisa berbeda di daerah Anda

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Kari Ayam Mangga Thailand

Bahan-bahan:
  • 1 tbsp oil ((vegetable, canola, grape seed))
  • 3 g arlic cloves (, minced)
  • 1/2 tsp ginger (, minced (not critical))
  • 1/2 - 1 tsp red chilli (, minced (Optional. I used 1 tsp.))
  • 1 small onion (, sliced (brown, white, yellow) or 3 eschallots)
  • 1.2 lb / 600g chicken thigh fillets ((or breast), cut into bite size pieces)
  • 4 - 5 tbsp Thai Red Curry Paste ((Note 1))
  • 1 can ((400ml/13oz) coconut milk (full fat is better but low fat is ok too))
  • 3/4 cup chicken broth
  • 1 cup mango puree (, preferably fresh (1 large mango) (Note 2))
  • 1 tbsp fish sauce
  • 2 kaffir lime leaves
  • Steamed jasmine rice
  • Coriander/cilantro leaves
  • Lime wedges
  • Fresh red chili (, sliced)

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