Green Curry Chicken Thighs with Fresh Mango

I used to think a curry would be the last thing you would want to eat on a hot summer day, but after spending a few weeks in Thailand last year, I learned otherwise. The combination of ginger, lemongrass, coconut, fresh lime, and cilantro has a magical cooling effect on the body. Throw in some fresh mango, and you have a refreshing meal for a hot summer day! Once you master this coconut green curry sauce, you can use it in many different ways. I’ve included some of my favorite variations below.

Recipe Variations:

• Swap the chicken thighs for shrimp, veggies or tofu!
• Add one quart of chicken stock and cooked rice noodles for a delicious green curry soup!
• Serve the curry with cauliflower rice or zucchini noodles for a healthy swap!

Toss the chicken thighs with fresh ginger, lemongrass, garlic, lime zest and coriander. Let marinate in the refrigerator for one hour or up to twelve.

Sear the chicken in a hot pan until golden brown and crispy. Flip and repeat on the second side.

Blend fresh cilantro into the coconut-green curry sauce. Season with fresh lime juice and fish sauce!

Print Recipe

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Green Curry Chicken Thighs with Mango

Prep Time1 hr 30 mins

Cook Time30 mins

Course: dinner

Servings: 4

Ingredients

Green Curry Sauce

• 3 shallots coarsely chopped
• 3 inch stalk lemon grass
• 3 cloves garlic smashed
• 2 inch piece of ginger cut into small pieces
• 2 teaspoons ground coriander
• 1 handfull cilantro
• 1 tablespoon chili sauce such as sambal or sriracha
• 1 can coconut milk
• 3 tbsp fish sauce
• 2 whole limes

Chicken Thigh Marinade

• 2 lbs boneless skinless chicken thighs
• 3 inch stalk lemon grass finely chopped
• 1 inch piece peeled ginger
• 3 cloves garlic
• 1 tsp ground coriander
• 1 tsp lime zest
• 3 tbsp fish sauce
• 1 tbsp coconut oil

For Serving

• 4 cups cooked rice
• 2 limes, cut in half
• 2 whole mangos, peeled and diced
• 1 handfull fresh cilantro, roughly chopped

Instructions

Chicken Marinade

• In a large bowl stir together the grated garlic and ginger, lemongrass, coriander fish sauce, lime zest and coconut oil. Add the chicken to the bowl and toss to coat. Marinate the chicken for one hour or up to twelve.

Green Curry Sauce

• In a blender pulse the shallot, ginger, garlic, lemongrass, coriander and chili sauce until it is very finely ground like a paste. If you need to you can add a few tablespoons of water to help it blend. In a small sauce pot sauté the paste with a little bit of coconut oil until it is aromatic. Whisk in the the coconut milk. Let the sauce gently simmer for ten minutes then turn off the heat.

Assembly

• In a large sauté pan on medium heat add two tbsp of coconut oil and then lay the chicken thighs in the pan in one even layer. You may have to do multiple rounds depending on the size of your pan. Sear the chicken until it is crispy and brown, then flip and repeat on the other side. When the chicken is cooked through remove it from the pan and set aside. If you need to do a second round of chicken do it now.
• To finish the coconut green curry sauce transfer the warm sauce to a blender and add in a large handful of fresh cilantro (stems and all) as well as the fish sauce and juice from two limes. Blend the sauce to incorporate the cilantro then pour over the cooked chicken thighs. Top with fresh cilantro and chunks of mango. Serve with warm rice and extra lime on the side.

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