Vegan Thai Mango Chicken Curry 🍛
A rich, cozy winter warmer made with Harmless Chicken and bursting with flavour. Serve over white rice with a sprinkle of roasted cashews and a dollop of coconut yoghurt for the perfect plant-based meal.
Ingredients:
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1 tbsp oil (vegetable, canola or grapeseed)
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3 garlic cloves, minced
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½ tsp minced ginger (optional but adds depth)
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½–1 tsp red chilli garlic paste (optional, to taste)
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1 small onion, thinly sliced (or 3 shallots)
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500g Harmless Chicken (2 x 250g packets), cut into bite-sized chunks
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4–5 tbsp Thai red curry paste
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1 can (400ml) coconut milk (full-fat preferred)
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¾ cup vegetable or chicken-style broth
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1 cup mango purée
Instructions:
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Marinate the Chicken (optional but flavourful):
Cut the chilled Harmless Chicken into chunks. Mix with ½ cup of the curry sauce (see below) and let sit for 15–20 minutes. -
Make the Sauce:
Heat oil in a pan over medium heat. Sauté garlic, ginger, chilli paste, and onions until fragrant.
Add Thai red curry paste and cook for 1–2 minutes.
Stir in coconut milk, broth, and mango purée. Simmer gently. -
Combine:
Add marinated chicken to the sauce and simmer for another 10–15 minutes until heated through and flavours meld.
To Serve:
Spoon over steamed white rice. Top with cashews and/or coconut yoghurt.
Slow Cooker Option:
Throw everything in a crockpot and let it cook on low for 4–5 hours or high for 2–3 hours. Just as delicious!
