Thai Mango Curry with Chicken - Made from Scratch

Step 1

Add the lemongrass, kaffir lime leaves, shallots, Serrano peppers and garlic cloves to a food processor and blend it to a smooth paste.

Step 2

Add a couple of tablespoons of vegetable oil to a big pot and on medium heat start sauteing the paste. You won't believe how good this is going to smell! Throw in the sliced galangal in the pot (or the ginger paste) and stir frequently. Don't let the garlic burn!

Step 3

After sauteing the paste for 5-8 minutes, add the diced bell pepper. Saute for a couple of minutes. Then add the chicken and saute for about 3-5 minutes.

Step 4

Add the chili-garlic paste, rice vinegar, fish sauce, mushroom soy sauce, chicken stock and coconut milk. Bring the mixture to a simmer, cover with a lid and bring the heat down to medium low. Let it simmer gently for 10-15 minutes.

Step 5

Add the mangoes and let it simmer it for a few more minutes. Don't let the mangoes disintegrate! Depending on how sweet your mangoes are, add the brown sugar and taste for seasoning. You can fish out the hard pieces of galangal at this point, because those are not meant to be eaten.

Step 6

Garnish with crushed peanuts, chopped cilantro and serve immediately with steamed rice. Enjoy!