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Adding heavy cream kinda defeats the purpose of using light coconut milk, no….?
Hi, Anna! We recommend using full-fat coconut milk in this recipe, but sometimes people only have light coconut milk in their pantry. If that’s the case, then we recommend adding some heavy cream to bring the fat content up to make this dish as rich as its intended to be. Happy Cooking!
This was delicious! I only had 1 T of red curry powder so that’s what I used and it still had a nice kick.
Easy to make and very tasty!!!
So good and simple! Tastes amazing!
O M G This was seriously the best thing I’ve made for myself in years. Thank you! I think if I would add anything maybe some veggies near the end but idk it was pretty close to perfection as is.
Bloody delicious Posted a photo on IG.
I have a question about some measures! I am not sure if the measure are correct but when you talk about the coconut milk you mention 1 13.5 ounce is that correct? how may milimiters is 1 13.5 ounce? thanks!
It’s ONE 13.5 ounce can.
Good recipe ..I used a whole chicken and a little wine instead of vinegar.I also added some peppers for heat.will make again.
Absolutely delicious! I used mild curry powder and only 1 mango (quite a big one) and added a tablespoon of onion marmalade as I left out the raisins. Puréed with a stick blender and served with rice and steamed cauliflower tossed with parsley and butter.
I substituted a mild white fish that I cut in chunks and I did not purée the sauce. Thanks for such a great recipe that inspired me to make curry !
Does this need a bit of tomato paste?
Hi, Heather! Emma here, managing editor. The recipe wasn’t developed with tomato paste, but I think it would make a fine addition. You could add a tablespoon along with the spices in step 1 if you like. Enjoy!
Meh…IMHO, fruit belongs as an accompaniment such as chutney; not included with the protein in the mixture itself. Whole point of a curry is to modify/enhance the protein taste. In the case of tough meat like goat a flavorful protein, make it great.I tried this recipe on my better half’s request, and we were not impressed at all with the fruit dimension.Curry = Meat, mostly slow cooked with love. Why mess that up?
Just finished eating this and it was great! I used frozen mangos because mango season just finished here. I used about 2.5 cups but might use 3 or 3.5 cups next time. I also used coconut cream instead of coconut milk and added half a can of water as well. And I browned the chicken before adding the pureed sauce back to the pan. Also used carrot instead of bell pepper because my family don’t like capsicum/peppers. It was really delicious!
Oops! Forgot to give it stars!
I’ve made this twice, once as is and once with the addition of 2 habanero peppers. It was really good both times but I have to say the extra spice was extra nice! A good recipe as is for someone who might not like spicy food, if you do like spicy food I would add 1-3 habanero peppers depending on your tastes. Maybe more if you’re just that intense.
This is awesome, I didn’t puree the sauce because i didn’t want another item to clean and also kicked it up a notch by adding some chili paste! So good. I used this recipe for meal prepping, served with a mix of brown rice/quinoa, butter nut squash and artichokes.
I used coconut oil, rice vinegar, boneless (skin on thighs) cooked after the veggies came out of the pan and used less curry powder. It was totally delicious and a huge hit with the family. Great combo of spices flavors and textures. Loved it!
This is the second time I make it within a month. It is delicious and easy to make! Just like any other recipe from Simply Recipes, never fails to please. My whole family loved it, including my 6-year old girl. Thank you for sharing!