Description
Turmeric Chicken Curry with Mango and Zucchini is a vibrant, fragrant dish featuring tender chicken, fresh zucchini, and sweet mango in a creamy coconut milk base with aromatic yellow curry paste. A touch of lime juice and Thai basil adds freshness and a zingy finish.
Ingredients
700g chicken thigh fillets, trimmed and quartered
3 tsp ground turmeric
1 tbsp olive or vegetable oil
1 brown onion, cut into thin wedges
2–3 tbsp gluten-free yellow curry paste, to taste
1 zucchini, halved lengthways and thickly sliced crossways
400ml can coconut milk
1 mango, sliced
2 tsp caster sugar
1 tbsp fresh lime juice
Fresh Thai basil sprigs, to serve
Salt and black pepper, to taste
Instructions
- Season the chicken with ground turmeric, salt, and pepper.
- Heat oil in a large deep frying pan over high heat. Add onion wedges and cook for 2–3 minutes until soft.
- Stir in yellow curry paste and cook for 30 seconds. Add chicken and cook 3 minutes until golden, stirring occasionally.
- Add zucchini and coconut milk. Add 1 cup water, bring to a boil, reduce heat and simmer for 10 minutes until curry slightly reduces.
- Stir in mango, caster sugar, and lime juice. Cook 2 minutes until mango is heated through.
- Top with Thai basil and serve with rice or on its own.
Notes
Vegan option: Replace chicken with tofu or tempeh.
Low-carb: Serve with cauliflower rice instead of regular rice.
Spicy: Add chopped chili or cayenne to the curry paste.
Extra veggies: Bell peppers or snap peas can be added.
