A fresh and fruity Thai style curry with just enough heat and a beautiful creamy sauce. Especially good served with Coconut Cauliflower Rice.
- 1 whole chicken, chopped into chunks with bones in
- 2 mangoes, cubed
- 1 brown onion, chopped
- 2 French shallots
- 2 cloves garlic
- 2 red hot chillies
- 2 cm x 1 cm cube of fresh ginger
- 1/2 tsp cumin
- 1 tsp coriander seeds
- 1/2 tsp black peppercorn
- 1 tbsp chilli powder
- 1 tsp shrimp paste
- 1/2 cup coconut cream
- 1 tbsp fish sauce
- 2 1/2 tbsp ghee
Break down chicken with a cleaver until you’ve got nice chunks with bones in. Start by removing the marylands and cut them into about 4 pieces with the cleaver. Take the breast off the carcass and chop into inch cubes. (Tip: boil the wings and carcass into a delicious chicken stock!)
Add shallots, garlic, ginger and fresh chillies into a blender and process until they form a smooth consistency.
Dry roast spices (cumin, coriander seeds and black peppercorn) in a pan until fragrant and grind into a powder. Add chilli powder into the spice mix.
Wrap shrimp paste in tinfoil and toast in the same pan for a minute or two.
Heat up a pan on medium high heat and melt 1/2 tbsp ghee in the pan. Fry off the onion, ginger and chilli paste for 30 seconds, add in spice mix followed by the shrimp paste and cook until fragrant. Keep the mixture moving in the pan, this all should take no more than a couple of minutes. Set the finished curry paste aside.
Heat up a big crock pot on medium high heat. Add 2 tbsp ghee. Brown off chicken, starting with the pieces with bones in first.
Once chicken is browned, add in the curry paste and stir through. Add onion, cook for a couple of minutes and add mango. Back down the heat and set to simmer for 20 minutes on low heat.
Add coconut cream, fish sauce (to taste) and simmer through. Let simmer for further 10 minutes and serve.
You can serve this on it’s own, or on cauliflower rice. Either way, it’s delicious!
Tip: This tastes amazing with the Coconut Cauliflower Rice from Well Fed 2!